Roast the peanuts until crunchy and aromatic. Let cool completely, husk the skin rubbing in between your palm, then crush into coarse mixture.
In a heavy-bottomed pan, add the jaggery, ghee and water. Heat on medium, stirring frequently, until the jaggery has melted.
Continue cooking for 5-7 minutes until the mixture reaches to the bubbly but hard syrup or 3000°F on a candy thermometer.
Drop few drops of syrup in a small water bowl if syrup immediately turns into hard crunchy candy that means syrup is ready.
Add crushed nuts, cardamom powder into the syrup and combine until thoroughly mixed.
Pour the mixture onto a greased surface or over parchment paper, cover with another paper to avoid sticking while rolling and spread into a thin sheet using a spatula or rolling pin.
Allow to cool slightly then cut into squares or diamond shapes.
Let cool and set completely before storing in an airtight container.
