Heat a thick bottomed pan on a medium flame and add raw peanuts. Roast till peanuts turn crunchy. Keep stirring so peanuts do not burn. You can reduce the flame to low in-between.
Take the roasted peanuts in a bowl and let them cool.
When the peanuts come at room temperature, rub the peanuts between your palms to peel off their skin.
Take the peanuts in a mixer/grinder jar. Grind to a coarse powder.
Then add jaggery and ghee and grind again. If you prefer coarse texture, then take out the coarsely crushed peanuts in a plate and then add jaggery and ghee. But if you prefer a smooth texture, then grind again after adding ghee and jaggery.
Take out the mixture in a plate or tray. Make laddos from the mixture. This recipe yields 5 to 6 ladoos. Store the ladoos in an air tight jar.