firstly, in a thick bottomed pan dry roast 2 cups peanut on low flame. alternatively, keep in microwave till the peanuts are roasted well.

keep stirring continuously, so that peanuts gets roasted uniformly and do not burn.

once the peanuts starts to separate its skin, turn off the flame and cool completely.

peel off the skin and keep aside.

in a large kadai, take 1½ cup of jaggery.

add in 2 tbsp water and stir till the jaggery melts keeping flame on low.

stir well till the jaggery melts.

boil the jaggery syrup on low flame for 5 minutes.

boil till the syrup turns glossy and thickens.

check the consistency, by dropping syrup into a bowl of water, it should form hard ball and cut with a snap sound. else boil for another minute and check.

stir well making sure jaggery syrup coats well.

immediately pour the mixture to a tray lined with butter paper.

spread and pat with the help of a small cup to smoothen the top.

allow to cool for a minute, and when its still warm cut into pieces.

lastly, serve peanut chikki once cooled completely, or store in a airtight container and serve for a month.