Heat thick bottom pan properly and add amaranth seeds in little quantity, lightly press with clean cloth or keep stirring continuously to avoid burning. Seeds will pop up within a couple of seconds. Continue with rest seeds and pop up. Make sure that you are adding little quantity of seeds at a time. Once all seeds pop up, pass them through a sieve.

Now add ghee and jaggery in thick bottom pan and keep stirring on a slow flame. Once it starts bubbling and changes colour, drop one drop in water, if it turns crispy or brittle, our jaggery is ready.

Then add cardamom powder and peanuts and mix well. Then add popped seeds and turn off the heat and mix well.

Immediately transfer it to greased tray and press it with spatula or flat bottom bowl.

Make cuts with knife when it cools a little. Cut separate pieces when cools completely.

Store in an air tight jar and relish it when you wish.

Notes:
1. You can use ready popped amarnath.
2. You can add other dry fruits of your choice if you wish.