Heat a pan with 2 tsp of ghee and rava. With constant stirring, roast it in medium flame. Keep it aside.

Followed by rava, roast the peanuts until the skin peels off and black spots appear on them. Transfer it to a plate.

Next peeling all the skin from peanuts, powder it using mixer.

Next take jaggery in a pan with 1/8 cup of water. Let it cook till jaggery dissolves completely.

When jaggery syrup boils with bubbles, include coconut. Let coconut cook in syrup for 5 minutes.

Add in powdered peanuts and rava to the cooked coconut in jaggery syrup.

Switch off the flame and mix everything together. Finally add cardamom powder and remainig ghee. Divide it in to 10 equal portions and shape as laddu.

Easy rava jaggery laddu is ready to be relished on Janmashtami.

You can use store bought roasted peanuts to reduce kitchen time.

It's not necessary to check the consistency of jaggery syrup. When jaggery dissolves in water and starts bubbling, it's done.

Applying little ghee to your palm helps to shape the laddus.

You can add cashews and raisins also which I have skipped.

Though fresh coconut is used, the laddu stays good for 2 weeks.