Grease a thali and rolling pin with ghee or line the sheet with foil.

Dry roast peanuts on medium heat in a heavy bottom pan for 5-8 minutes or till crispy. Stir continuously to prevent burning.

Peel off the skin, after 3-4 minutes while they are little warm.

Heat ghee in a heavy bottom pan, add jaggery and cook on medium flame stir it continuously.

Cook and stir it continuously on low flame for 4-5 minutes, till a thick syrup, is formed.

Add the peanuts in jaggery syrup. Mix well.

Now transfer entire mixture on the greased plate or a smooth greased stone surface.

Roll it out thinly with a greased rolling pin.

Cut them into square pieces using a sharp knife.