Lightly roast moong dal, chana dal, urad dal and rice separately in a non-stick pan till light brown. Set aside to cool. Grind together the roasted dals and rice to make a fine powder.
Cook jaggery and one cup water in a deep non stick pan, stirring till jaggery melts. Reduce heat and cook till it reaches one string consistency.
Add the ground powder and mix well. Remove from heat. In another non-stick pan, lightly roast black sesame seeds and coconut. Add to the above mixture and mix well. Add cashewnuts, peanuts, cardamom powder and nutmeg powder. Mix well.
Allow the mixture to cool a bit and divide into equal portions and shape into small laddoos. Store in an air tight containers when completely cooled.