Heat a thick-bottomed pan and add peanuts to it.

Roast the peanuts on medium-low heat, stirring continuously for uniform roasting.

Roast the peanuts till they become crunchy, and there are some black-brown spots on peanuts. You can also taste the peanuts to make sure they are crunchy and well roasted.

Once roasted, turn off the heat and transfer the peanuts into a bowl or plate. Allow them to cool down.

Once peanuts are cool enough to handle, rub and crush them between your palms to remove the skin. It will come off easily.

Then get rid of all the skin entirely and keep the peanuts aside. If you have difficulty getting rid of the skin, sift the peanuts using a sieve with large perforations.

Keep the husked peanuts aside.

Grease the marble board or plate with oil or ghee. Set it aside.

Also, keep the piece of parchment paper and rolling pin ready. If you want to roll the Chikki without parchment paper, grease the rolling pin as well.

Take cold water into a small bowl and keep it close while making jaggery syrup.

Add jaggery powder or grated jaggery into the same pan. Add water to it and turn the switch on low heat.

Stir the mixture with a spatula or spoon, and jaggery will soon start to melt.

Continue cooking jaggery syrup, stirring continuously. Soon, jaggery syrup will start to thicken and begin to bubble a lot.

While cooking, keep checking the consistency of syrup by adding a few drops into a bowl of cold water.

Cook the syrup until it starts to get thicker. The syrup will also change the color and become darker. At this point, do not leave it unattended and stir continuously to prevent the syrup from burning.

The syrup should reach a hard ball stage. So when you add a couple of drops into a bowl of cold water, it should sink and solidify. Also, it should be firm and snap easily.

So once the jaggery syrup reaches the right consistency (hard ball stage), quickly add roasted peanuts.

Mix the peanuts into jaggery syrup until well combined; however, it should be done quickly.

Now turn off the heat and quickly pour the Chikki mixture onto the greased marble board or plate.

The process of rolling and cutting the Peanut Chikki should be done immediately and when the peanut mixture is hot.

Allow the Peanut Chikki to cool down completely and then break them into pieces.

Store the Peanut Chikki into an airtight container at room temperature for up to a month.