firstly, dry roast 1¾ cup peanuts on low to medium flame until the skin of peanuts separate. alternatively, use store brought roasted peanuts.
now cool the peanuts completely, and start to separate the skin of peanuts by rubbing.
transfer the roasted peanuts into a mixi and blend to a coarse powder. keep aside.
in a large kadai heat 1 tbsp ghee and add 1 cup jaggery.
keep stirring on low flame, until the jaggery dissolves completely.
boil for a minute or until the syrup turns frothy.
do not over boil the syrup, also 1 string of jaggery syrup is not required.
keep the flame on low and add coarsely powdered peanuts.
also, add 2 tbsp roasted sesame, 2 tbsp dry coconut and ¼ tsp cardamom powder.
mix well until the mixture is combined well.
transfer the ladoo mixture into a bowl and cool slightly.
now start making ladoo (greased hand) when the mixture is still hot / warm. as it hardens once cooled.
finally, enjoy shenga unde / peanut ladoo recipe for a month when stored in airtight container.