Jaggery powder - 3/4 cup to 1 cup depending or sweet level
Powdered cardamom - 1/2 teaspoon (tsp.)
Ghee - 2 teaspoon (tsp.)
Roast the peanut and cool down to room temperature. Now remove the skin and break them in to 2 halves as mush as you can.
Dissolve jaggery in 3 tbsp. of water on low flame. Filter it to remove impurities. Boil the jaggery syrup until it reaches the soft ball stage then remove from heat. To test the syrup stage drop a tsp. of boiling jaggery into a bowl of water. first it should not dissolve second you should be able to pick by hand and make a ball out of it.
Now add the roasted peanuts and mix well.
Coat your hands with ghee as needed and make balls (urundai ) out of the peanut mixture when its still hot.
Cool down the balls to to room temperature then serve.
Usually this stay good for a week if you store in air tight box. Eat for evening snack with your favorite beverage or just like that.