Jaggery 1 1/2 cups
Ghee 1/2 tsp
Heat a sauce pan on medium flame, add ghee, jaggery and half a cup of water.
Boil until the jaggery syrup thickens.
Drop a tsp of thickened jaggery syrup in a glass of plain water to test whether its forming a soft ball.
Once it forms a ball, stir in roasted peanuts and remove from heat.
Cool the mixture a bit, roll it into small balls with greased hands.
Store peanut laddu tight in a jar.