Peanut Chikki (Indian Jaggery Peanut Brittle)

Instructions

1. Dry-roast the raw peanuts in a heavy skillet over medium-low heat, stirring constantly, until fragrant and lightly browned with blistered skins, 8 to 10 minutes. Cool 10 minutes, rub off the skins in a towel and split the peanuts in half.
2. Grease a large steel plate, marble slab or the back of a sheet pan and a rolling pin with 1 teaspoon (5 g) of the ghee.
3. Put the jaggery, water and remaining ghee in a heavy saucepan over medium-low heat and stir until the jaggery melts, 3 to 4 minutes. Clip on a candy thermometer.
4. Boil, stirring gently now and then, until the syrup darkens, foams and reaches the hard-crack stage, 295 to 300°F (146 to 149°C), 6 to 8 minutes. Without a thermometer, a drop in cold water should set hard and snap cleanly.
5. Take the pan off the heat, quickly stir in the peanuts and ground green cardamom until every peanut is coated.
6. Tip the mixture onto the greased surface, flatten with a greased spatula and roll with the greased rolling pin to an even 5 mm (1/4-inch) sheet. Work fast; it sets within 2 minutes.
7. While still warm, score into 20 squares or diamonds with a greased knife.
8. Let cool completely until hard, about 20 minutes, then break along the score lines.