Dry roast peanuts till crisp. Remove skin and crush lightly. Grease the kitchen worktop or a thali. Heat ghee in a thick-bottomed pan, add jaggery and cook on low heat till thick syrup is formed. To test whether the syrup is ready, put a drop of it in cold water.
If it forms a firm ball the syrup is ready. Add the peanuts, mix and transfer immediately onto the greased kitchen worktop. Let it cool for thirty seconds. Roll out as thinly as possible using a greased rolling pin. Let it cool slightly before cutting into desired shapes. Store when completely cooled.