Heat the pot on low flame. Add jaggery and water. Stir it continuously till the jaggery is melted. Add cardamom powder. Continue stirring for 30 seconds.
In a plate take 1 tsp ghee and the above mixture and mix well. The mixture will be very hot so use spoon for mixing.
Apply ghee to hands and make small laddoos (around 2 inch diameter).
Notes
Traditionally jaggery used to make chikki (brittle) is used in this recipe. However this jaggery is not easy to cook with. Over heating of this jaggery makes the chikki very hard.Regular jaggery is used in this recipe. This way we don't compromise on the taste and it is easy to make. This proportion will make around 50 laddoos.I have roasted the peanuts 1 day before making this dish so have not considered that time while considering preparation time.Make the laddoos while the mixture is still hot. As it gets cold the jaggery starts to set making it difficult to make laddoos.