1. Dry Roast peanuts till aroma exudes.

2. Rub down in a thick cloth to remove papery skin.

3. Blow out and clean skin.

4. Coarsely crush peanuts or just keep them halved.

5. Heat jaggery and water in a large, heavy pan.

6. Allow to melt fully, and bubbles to start froming.

7. Add peanuts, take off fire.

8. Mix well with a strong spatula.

9. Pour out on a clean greased worksurface, while still hot.

10. Knead a little more, roll out quickly to 3/4" thickness.

11. Mark out squares with a sharp knife, while warm.

12. Break after cooling completely.

13. Store in airtight container.

Making time: 20 minutes
Makes: 15-18 pieces
Shelflife: 2 weeks or more