Dry roast peanuts in a pan on medium heat. Stir often to get uniform heat.

In a heavy-bottomed pan heat ghee, add jaggery powder and let it melt. As soon as it melts completely and starts to leave sides of the pan, add saunf and peanuts.

Smear oil on the back of dinner plate (or cookie sheet) and also on the rolling pin.

Spread the mixture on the back of the plate. Smooth the surface with the oiled rolling pin to desired thickness (1/4th to 1/2 inch).

Once it reaches room temperature cut into pieces.