First, in a heavy bottomed pan, roast the peanut in medium flame with constant stirring.
It will crack open. Once cooled down, rub the peanuts and eliminate the skin by blowing it away.
For syrup, heat water and jaggery until it dissolves.
Filter it through a metal strainer.
Don't forget to wash the pan as it may have fine impurities.
Continue heating until the syrup is thick and frothy. Keep the flame low when the syrup nears the consistency as you don’t want to miss the right consistency.
Test the consistency by adding few drops to water and you should be able to form a shiny ball out of it, that holds the shape. (hard ball consistency)
Add peanuts to it. Mix well.
After a minute, grease your hands well with ghee and carefully take little mixture with your fingers and shape it to urundai.