In a pan dry roast 2 cups peanut on low flame or you can roast in microwave too.

Keep stirring continuously, so that peanuts gets roasted uniformly and do not burn.Remove the skin and keep aside.

In a large kadai, take 1½ cup of jaggery add in 2 tbsp water and stir till the jaggery melts keeping flame on low stir well till the jaggery melts,boil the jaggery syrup on low flame for 5 minutes.
boil till the syrup turns glossy and thickens,check the consistency, by dropping syrup into a bowl of water, it should form hard ball else boil for another minute and check.Turn off the flame add add roasted peanuts,stir well making sure jaggery syrup coats well.

Immediately pour the mixture to a tray lined with butter pepper spread and pat with the help of a katori to smoothen the top. Allow to cool for a minute, and when it's still warm cut into pieces.

Once cooled completely store in a airtight container and serve for a month.