In a pan on low to medium heat, roast the peanuts without their skin. Keep stirring in between to avoid burning them. Once roasted, remove them from the pan and let them cool down.

Once cool, grind them in a food processor. I like to grind it medium consistency. Not too fine or not too coarse. The right texture. Leave it aside.

In the same pan or a new clean pan, add 2 tbsp of ghee. As soon as ghee melts, add the chestnut flour and start roasting the flour too. Keep stirring it continuously. The flour will release nutty smell and in just 3-4 minutes, it should be perfectly roasted.

Immediately add crushed ground peanuts to it. Mix it well.

Add powdered sugar and turn off the heat. Mix the sugar very well and make sure it gets distributed evenly. Leave the mixture aside to cool down for few minutes.

Once the mixture cools down to touch or when you feel slightly comfortable, divide the mixture into equal parts using ice cream scoop or a smallest measuring cup. Start forming rounds. Its usually easy to make rounds when the mixture is slightly warm to touch.

If you have trouble forming ladoos or rounds, add a tbsp of ghee. It helps binding it.

Serve the ladoos immediately or store them in a air-tight container for later.