Put peanuts on a plate and let them cool down. Once they get cooled, rub peanuts between your fingers to remove the husks easily. Transfer husk-less peanuts to another plate.

Now, put a heavy-bottomed pan on medium flame, and add some water in it. Add jaggery to this pan and stir it with a spoon or spatula until jaggery gets entirely dissolved.

Let the jaggery syrup simmer on medium flame, while stirring it frequently. Keep on mixing till the small bubbles appear and it reaches the hard ball stage. Reduce the flame then.

Now, add the peanuts and cardamoms into the pan and remove it from flame. Let this mix cool down a little. Till then, grease a tray or plate with some oil. You can use til oil for more taste or you can use any oil for greasing.

Once the peanut and jaggery mix is cool enough that it can be handled, mould it into small balls or slabs and keep them on the greased plate or tray to cool down further and harden up.

You can now store them in an airtight container. They can be eaten for almost 2 weeks.