In a heavy bottom pan, add a drop coconut oil and roast the nuts. Keep the flame low, do not burn the nuts.
Towards the end of roasting the nuts, add the coconut, turn off the stove. Roast the coconut in the residue heat of the pan.
Transfer the ingredients to a flat plate, let it cool completely.
Take the cooled down ingredients into a mixer along with jaggery powder, cocoa powder, cinnamon powder and grind it to a powder
Do not grind continuously, you will end up with nut butter. Pulse grind the nuts into a powder.
Transfer the ground contents to a flat plate, start shaping them into ladoos. You can optionally coat the ladoos with coconut.
Store the ladoos in an air-tight container. if you live in hot climate, refrigerate them.