Heat an aluminium kadhai on a high flame.
Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously.

Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour.Switch off the flame and keep stirring for few more seconds

Add the roasted peanuts and ghee, mix very well.
Put it on a greased platform, while mixing it upside down using a flat ladle.

Pat the mixture, with greased hands and roll it using a greased rolling pin to make 150 mm. (6”) diameter circle.
While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.

Cut immediately using a sharp knife into equal squares. Cool completely.