Measure 250 grams of peanuts and roast them in a pan on medium flame until they turn golden brown. Allow them to cool.
Once cooled, rub the peanuts between your palms to remove the skins and then roughly chop them.
Grease a flat tray or a rolling board with a little ghee and keep it aside.
In a heavy-bottomed pan, add 150 grams of jaggery and 2 tablespoons of water. Heat it on a low flame until the jaggery melts completely.
Increase the flame to medium and continue cooking the jaggery syrup until it reaches a hard ball consistency. To test, drop a small amount of syrup into a bowl of cold water; it should form a hard ball.
Once the jaggery syrup is ready, add the roasted peanuts to it and mix well, ensuring that the peanuts are evenly coated with the syrup.
Quickly transfer the mixture onto the greased tray or rolling board and spread it evenly with a greased rolling pin.
While it is still warm, cut the chikki into desired shapes with a greased knife.
Allow the chikki to cool completely before removing the pieces from the tray.
Store the chikki in an airtight container to keep it fresh and crunchy.