1 ½ cup Timbaktu Organic Peanuts, roasted and skinned.
1 ½ cup Jaggery
1 heaped teaspoon ghee
1.Grease a thali or baking sheet and keep aside.
2. Dissolve the jaggery in a ¼ cup water.
3. Boil the jaggery on medium heat till the mixture foams and thickens. To check if the jaggery syrup has reached the right stage to add peanuts- just drop a few drops of the syrup in ice cold water. If it forms a ball the syrup is done. If it is unformed , the jaggery syrup needs to be cooked a bit more. (Or heat the syrup to 260°F. Measure by using a candy thermometer.)
4. Now add the ghee to the syrup and immediately after that- the roasted peanuts. Stir and mix for a minute. Pour the mixture onto your greased thali or baking sheet and flatten out with a stainless steel spatula to ½ inch thickness. Let it cool enough to make indentations with a knife to make squares.
When it becomes absolutely cool and hard, break into pieces and store in an airtight container.