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

keep roasting on low flame until the peanuts turn crunchy.

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

peel off the skin and transfer to the mixi.

pulse and blend to form a coarse peanut powder. make sure not to powder it too finely. keep aside.

in a large kadai, take 2 cup of jaggery. use dark coloured jaggery as the colour of chikki depends on jaggery. alternatively, use sugar, caramelise the sugar without adding any water.

add in 1 tsp ghee, 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 a hard ball and cut with a snap sound. else boil for another minute and check.

turn the flame to low and add crushed peanuts.

stir well making sure jaggery syrup is well combined.

transfer the mixture over butter paper. you can alternatively use a chopping board greased with ghee.

cover with another butter paper and roll to slightly thick thickness.

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

finally, serve crushed peanut chikki once cooled completely, or store in an airtight container and enjoy up to a month.