1 cup groundnuts, skinned, roasted, pounded roughly
¾ cup sticky jaggery
2 tbsp ghee
Heat jaggery in ½ cup water till the syrup is hard ball consistency. Test its consistency by putting a drop in cold water, it should remain firm. Add groundnuts. Grease a board and spread the groundnut-jaggery mixture. Roll flat to 1 cm in thickness. Cut into squares when sufficiently cool and hardened. Store in a container lined with butter paper.