In a pan, add 2 cups of peanuts and dry roast them on low flame for 2-3 minutes.

Switch off the flame and remove the cover of the peanuts with a kitchen towel.

Now grind peanuts in a mixture jar with pulse grinding.

In a heavy bottom pan, add ½ cup ghee and 1 cup jaggery. Bring it to a boil and cook till jaggery is puffed up and absorbs all ghee.

Switch off the gas and add dry ginger powder and cardamom powder to the hot jaggery mixture.

Add grinded peanut mixture and mix quickly.

Set sukhdi mixture into the greased thali and allow it to cool.

Cut sukhdi into pieces and serve.