Take a pan and dry roast the peanuts in it at low flame for at least 5 minutes or until they slightly change their colour.

When they turn cool, remove their skin and divide the peanuts into halves. keep aside.

Grease the back side of a steel plate, spatula and rolling pin with desi ghee. Do it at this stage only otherwise later you will be short of time in doing all this.

Place the pan on gas stove at low flame and add jaggery and desi ghee in it.

Keep stirring until jaggery melts completely. Break the lumps, if there's any.

After the jaggery melts, cook it  for 2 to 3 minutes. Then begin a test below. (test can be better understood by watching video, given in this post.)

For the test, take 2-3 tbsp of water in a small bowl and pour few drops of jaggery in it.

when jaggery will turn cool in 4-5 seconds, try to break it. If jaggery does't break but stretches, means jaggery is not properly cooked yet.

Cook jaggery for 1 or 2 minutes more.

Again drop jaggery in water and if jaggery breaks instead of stretching, means jaggery is properly cooked. You can try this test as long as jaggery passes the water test.

The moment  jaggery passes the water test, immediately transfer roasted peanuts and mix well.

Let it rest for half of a minute and while it is yet hot, cut into rectangular shape before it cools down.

Let it cool down completely. Remove it from the plate and serve.