In thick kadhai/wok add the peanuts and roast them. To roast the peanuts on low flame initially till the pan heats up you can collect the rest of the ingredients then start stirring the nuts. You need to actually start stirring continuously after about 5-10 minutes.
Set aside to cool.
While the nuts are cooling grate the jaggery. Only in my case, the jaggery I picked up was so hard that I needed to pound it. The worst part way generally when you pound jaggery it becomes sticky here we were ‘jaise the’. I mean nothing happened. Add the water and set aside in a thick bottomed pan.
Now rub the peanuts and remove the skin. I recently came across a suggestion (don’t remember the site) where the lady added the peanuts to a kitchen towel and then rubbed the peanuts with another kitchen towel. I will definitely be trying it next time.
Coarsely grind the peanuts and set aside. ( You can use the peanuts whole.)
Grease a steel tray or plate also grease the bottom of a small bowl with ghee and set aside.
Get a small bowl half filled with water and set aside. (This is to test the readiness of the jaggery).
In the pan where you have soaked the jaggery, by now the jaggery must have melted. However, if you have stubborn jaggery like mine add a little more water. (You will have to cook a bit longer to get the necessary hardness of the syrup).
Add the ghee and start heating on low-medium flame till the mixture starts boiling.
After a boil for 10-15 minutes, the syrup will thicken. Now test the syrup by adding a drop of the hot jaggery in the bowl of water. If the jaggery drop forms a soft ball when pressed it is ready else continue heating the mixture and testing the mixture. In case the jaggery is not ready it will spread.
Add the groundnuts in the mixture and mix well. Work fast for the mixture thickens almost immediately.
Remove from heat and spread the mixture on the greased plate press evenly with the katori. (Check notes).
When the mixture is still warm cut in sizes using a sharp knife. Leave it alone and let it cool for an hour. Remember jaggery burns are very painful and hence leave it alone and they break too.
Once cooled remove carefully bite into a few bits then store in an airtight container else they get sticky.
Get the ingredients lined up before you start making the chikki. Timing is crucial.
Use the same katori to measure the peanuts and jaggery.
In case your jaggery is hard like mine add water and let it sit on the counter for some time. You will need extra water that is fine you will have to boil it for a longer time.