Prep your rolling board greased with oil. Or you could use whichever layer thats easy to remove the brittle to remove. Have a greased rolling pin ready.
Roast the peanuts over hot nonstick kadai, making sure you keep stirring to cook the peanuts evenly on all sides. Once the outer skin spots black on sides, transfer to a plate to cool down. The peanut becomes crispy only after cooling down.
In the same pan, roast the sesame seeds till it starts to crackle. Immediately transfer to a plate to cool down. Have grated ginger ready.
When the peanuts are cooled down, rub on the nuts to remove the skin. Mix these along with sesame seeds and have it ready.
In the same nonstick pan, add the sugar and heat it as you stir it. It turns to melt into a golden brown liquid. Simmer to low flame and cook further for couple of mins. Add the grated ginger, you will notice the ginger splutter over it.
Then add in the nuts, quickly mix it up well. There is a chance of caramel solidifying quickly, so this step needs to be done fast.
Now pour this over the greased board. Roll into a even disc with the rolling pin. Even it out on all sides as a square with a greased knife.
Mark out pieces right away while the brittle is still warm. Allow to cool down and break off the pieces and store in an airtight container.