In a pan, dry roast peanuts until it crack open and nice aroma arises. Fry till golden brown. Don’t burn it or else it will give bitter taste. It takes about 10 to 12 minutes. Allow it to cool down completely.

Take peanuts in both your hands and rub it to remove the skin. Then blow away the skin and halve the peanuts and keep by side. In a pan, add water and powdered jaggery.

Heat until the jaggery completely dissolves. Strain it through a metal filter to remove impurities.

Pour the filtered jaggery in a pan and keep stirring in low flame. Add cardamom powder, give a quick stir and first bubbles will start to appear. Do the whole process in low flame.

Take the mixture on to the plate and make balls for a round Chikki or you can cut it into square shape as well.