Nela kadale unde (peanut ladoo)

Nela kadale unde - Also called as shenga unde is a nutritious ladoo prepared using groundnut (peanut) and jaggery. It is a must prepared sweet in north karnataka region for sankrati(pongal). I usually prepare it for krishna janmastami or Ganesh chaturti. If you get the palm of the jaggery syrup correctly, there is nothing much to worry in this recipe.
Ingredients (1 cup = 250 ml)
Groundnut/ peanut - 1 cup
Powered jaggery - 1/2 cup
Ghee or oil to grease your hand - 2 tsp
Method
First dry roast the peanuts. They have to be fully roasted, but not black. You can check by rubbing the peanut on your palm, the skin of it will come off.
Allow it to cool, and rub off the skin. Instead you can buy roasted deskinned peanuts.
Take these in a mixer and turn for one round. The peanut should break into 2 or 3.
In a thick bortomed kadai, take the powdered jaggery and heat it. Just sprinkle some water and keep stirring. The syrup should become thick and sticky.
To check the paaka of jaggery, take a drop of jaggery and put it in cold water. It should form a soft ball.
Once the jaggery syrup is ready, remove from heat and mix the peanuts. Remove from heat.
When it cools a little, shape it into small balls using your greased hand.
Allow it to cool completely and store it in air tight container.