Instructions 

• First, dry roast 2 cups of peanuts over a low flame in a heavy-bottomed pan; alternatively, keep in the microwave until the peanuts are thoroughly roasted.
• To ensure that peanuts are evenly roasted and not burned, stir continuously.
• Turn off the flame once the peanuts’ skin begins to separate, then let them cool completely.
• Peel the skin off and set it aside.
• Take 1 1/2 cups of jaggery and place it in a big kadai.
• Add 2 tbsp of water and stir while maintaining a low flame until the jaggery melts.
• To melt the jaggery, stir thoroughly.
• The jaggery syrup is boiled for five minutes over a low flame.
• Boil the syrup until it becomes glossy and thickens.
• Drop some syrup into a bowl of water to test the consistency; it should form a hard ball and snap when cut. else boil for another minute and check.
• the roasted peanuts and turn off the flame.
• Making sure the jaggery syrup is evenly coated, stir well.
• Pour the mixture right away onto a tray covered in butter paper.
• Use a small cup to spread and pat the top into place.
• Allow to cool for a moment, then cut into pieces while it’s still warm.
• Finally, once the peanut chikki has cooled completely, either serve right away or store in an airtight container to keep for up to a month.