Roast the peanuts until evenly toasted. This should be done on medium flame, so the nuts don't burn. Set aside to cool.

Melt jaggery with ½cup of water. Bring this to a boil and simmer until it reaches a hard ball consistency. To test the consistency, put a drop of the syrup in a plate of water and if forms a balls when touched with fingers, it is ready, if it just dissolves then boil it for a couple more minutes before testing again.

Once the jaggery syrup reaches the desired consistency, add the roasted peanuts and ghee, mix until the mixture starts to leave the sides of the pan.

Pour this onto a ghee greased plate and let cool. Once the mixture is completely cooled, break the fudge and enjoy!!!

Stored in an airtight container, chikki stays well for at least 7-10 days.