Add peanuts to a pan and roast them on medium heat until they are slightly browned. Keep stirring while roasting.
Add the roasted peanuts, fresh coconut, and green chilies to a blender.
Add 1 cup water to the blender and blend to make a smooth paste.
Heat ghee in a pan over medium-high heat. Once the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.
Add the peanut paste, remaining 2 cups of water, and kokum to the pan and bring the amti to a boil.
Add salt and cook the amti for 3-4 minutes on low heat.
Garnish with cilantro and serve hot.
Shengdana Amti Recipe ready in 30 minutes!