firstly, roast 2 cup peanuts on low flame.

roast until the skin starts to separate without browning the peanuts.

cool completely, and transfer to a wide plate.

now rub and peel the skin of peanuts and discard the skin.

take roasted peanuts in batches and blend to a fine powder. make sure to pulse and blend else, the peanuts will release oil and turns into a paste.

sieve the peanut powder making sure there are no lumps.

also add 2 tbsp milk powder and ¼ tsp cardamom powder.

mix well making sure everything is well combined. adding milk powder gives richness to the katli.

in a large kadai take 1 cup sugar and ½ cup water.

stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained.

add in powdered peanut and mix well keeping the flame on low.

stir continuously until the mixture is well combined and smooth paste is formed.

now add 1 tsp ghee and continue to mix.

continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.

transfer the mixture on to the butter paper. make sure to grease the butter paper with ghee.

now fold using a spatula until the mixture thickens.

later using the butter paper, start to press and smoothen the mixture.

once the dough is formed, knead slightly, to form a soft dough.

place the peanut dough between butter paper and roll using a rolling pin.

roll slightly thick making sure it's uniform.

apply silver leaf or silver vark. applying vark is optional.

now cut into diamond shape or shape of your choice.

finally, enjoy peanut katli for a month when stored in an airtight container.