2 cups gur (grated)
Ghee (for greasing)
2 cups peanuts (unsalted)
Heat a pan and lightly roast the peanuts. Remove and gently crush them to split them. Set them aside.
In a fresh pan, add jaggery and place it on low heat. Allow the jaggery to melt and start boiling.
Once the jaggery changes color, take a spoonful of molten jaggery and drop it in cold water. Remove the piece of jaggery from the water and check if it crackles between the teeth with a cracking sound. Ensure it is not chewy.
At this stage, add the peanuts and mix them thoroughly.
On a chopping board or a marble top, lightly grease with ghee.
Remove the hot peanuts onto the greased surface and, using a metal plate or greased plastic film on top, firmly press it to spread it.
Roll out the mixture thin using a rolling pin. Shape them into round ones.
Allow it to completely cool, and once hardened, serve. (IANS)