In a thick bottomed pan dry roast the 2 cup of peanuts on low flame.
Keep stirring continuously so that peanuts get roasted uniformly and do not burn.
Once the peanuts start to separate its skin , turn off the flame and cool completely.
Peel off the skin and keep aside.
In a large kadai take 1 1/2 cup of jaggery.
Add in 2 tbsp water and stir till the Jaggery melts keeping flame on low.
Stir well till the jaggery melts
Boil the jaggery syrup on low flame for 5 mins.
Boil till the syrup turns glossy and thickens.
Check the consistency by dropping syrup into bowl of water, It should form hard ball and cut with a snap sound. else boil for another minutes and check.
Turn off the flame and add Roasted peanuts.
Stir well making sure jaggery syrup is well coated with peanuts
Immediately pour the mixture to a tray lined with butter paper.
Spread and pat with the help of a small cup to smoothen the top.
Allow to cool for a minute, when it's still warm cut into kite shape. Or as u desire pieces
Once cooled completely store in a airtight container and serve for a month.
