Chikki
Ingredients:
2 cup sesame seeds
1 cup peanuts
1 1/2 cup soft jaggery (yellow)
1 tbsp ghee

Method: Dry roast peanuts and sesame seeds separately till aroma oozes. Let it cool. Remove and separate peanuts' skin just by rubbing them between palms. Coarsely crush them or just keep them halved. Keep ready a clean and dry worksurface, grease with little ghee. Grease rolling pin too, with little ghee.
Now heat jaggery and ghee in a kadhai. Allow to melt completely. Bubbles will start forming, let cook on low flame. When the syrup starts to separate from kadhai from all sides, remove from heat and add peanuts and sesame seeds. Mix with strong spatula and pour on the surface which we kept ready. Start rolling with the help of rolling pin. Put some ghee on palms, try to make a square shape with hands from all four sides. Be careful with hot mixture. Roll out quickly to 1/4" thickness. Mark out squares with a sharp knife or pizza cutter while warm. Break after cooling completely. Store in airtight container.