Remove the skin of roasted peanuts; powder them coarsely.
In a bowl, add powered roasted peanuts, ghee, ginger powder and castor sugar and mix well.
Make small balls (ladoos) and store in an air tight container.
This ladoo is served during fasts.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.