Dry roast White Til on medium low flame till it splutters lightly and you get good aroma.Do not over roast as til burns easily.Transfer it on a plate and allow it to cool.Then coarsely powder it.

Dry roast peanuts and after it cools down. Make a coarse powder. Then mix both til and peanut powder together and keep it aside. Meanwhile grease a plate or tray on which you will set the vadi.

Now take a kadai and place it on stove. Add 2tbsp ghee in it. After ghee melts add the powdered jaggery.Here I have used normal jaggery not the one which is used for chikki.Vadi will get hard if we use chikki gud or (paggu gud which we use to get string consistency).Add 2tbsp of water to it and on low medium flame allow the gud to melt.

Here we only need to melt the gud. No need of any string consistency etc. Keep stirring continuously and as gud melts and some bubbles come lightly it is enough. Do not boil it more than this stage.Add 1tsp of elaichi powder to it.Now quickly add the til peanut powder in melted gud in batches by stirring it continuously.

Stir and mix it thoroughly. The flame should be very low.It will be mixed quickly and within 2 minutes it will be ready.We then need to immediately transfer it on the greased plate.This process needs to be done very fast.With help of greased backside of a katori press and spread the mixture on the plate.

Allow it to cool for 5 to 10 minutes.Then cut it into desired shape. Then you can store it in airtight container and enjoy it for 15 to 20days.

Soft and melting Til Gud Vadi is ready to eat.