Grease a plate with ghee and set aside.

Dry roast the peanuts on medium heat stirring continuously for about 7-8 minutes until golden brown and until you get aroma out of it.

Remove from pan, when they cool,rub between your palms and remove most of the skin.

Lightly crush the peanuts with rolling pin or mortar and pestle.

In a heavy bottom sauce pan, over medium high heat melt ghee, then add gur/jaggery, ginger powder, and salt.

Keep stirring continuously till jaggery starts melting.

Turn off the heat as soon it becomes golden brown in colour

Add peanuts and stir quickly.

Pour over the greased plate and spread evenly.

Cool for 5 minutes chikki should be warm, cut them in square or any shape you like.

When cooled properly, Store them in air tight container