Directions

Roast the peanuts over a medium flame until crispy and powder them coarsely using a blender. Grease a wide plate with oil or ghee or butter.
In a sauce pan add jaggery, water and cook until the jaggery melts down completely. Filter the jaggery syrup using a cheese or muslin cloth to remove all the impurities.
In the same saucepan add the filtered jaggery syrup and bring to a rolling boil. Add powdered peanuts and cook until the peanut and jaggery mixture becomes slightly thick. Turn off the heat and spread the peanut jaggery mixture on a greased plate and allow to cool.
When it is still warm cut them into the desired shapes and serve or store in a refrigerator for up to 15 days.