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. You can check our detailed video on how to easily remove peanut 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. Knead so everything gets combined well.
Grease the modak mould with a few drops of ghee. Take a portion from the peanut mixture and place it into the mould. Press from the bottom part to level and scrape out extra from the sides and bottom part.
Open the mould and demould the modak. Repeat the process to make more modaks.
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Notes
Keep stirring while roasting peanuts so they are evenly roasted. Adjust the flame between low and medium.
While crushing the peanuts, make sure they are not warm. They should be at room temperature.
If you prefer the coarse texture of modak, then take out the coarsely crushed peanuts on a plate and then add jaggery and ghee. But if you prefer a smooth texture, then grind again after adding ghee and jaggery.