In a microwave safe bowl, microwave peanuts for 2 minutes 30 seconds. Let the peanuts cool, then remove its peel. Also grate jaggery and keep it ready.

Next in a pan put ghee. Add the grated jaggery.

Stir and cook the jaggery. Jaggery starts melting. It bubbles and also changes colour to a nice brown colour. You can add a pinch of salt here and mix.

Now to check whether jaggery is ready or not, take few drops of the melted jaggery and put into a bowl of normal water. If it immediately takes shape and gives a crusty sound upon eating or breaking, you know that jaggery is ready.
Immediately put the roasted peanuts into the jaggery.

Mix well and immediately transfer into a greased plate or silicon dish or greased butter paper. Let it cool and set.
Before it sets, take a greased knife and make marks, so that upon cooling you can cut the chikki from there.
But I make random pieces of my chikki.

Crunchy crusty peanuts chikki is ready!!