Heat ghee in a thick-bottomed pan. Fry coconut chunks and channa dal till golden brown. Drain and keep aside. In the same pan, roast the aval till it starts becoming crispy. In another pan, heat jaggery with a bit of water. When this melts, add cardamom powder and cinnamon powder. Add all the roasted ingredients and mix well. You can store this in a dry container for a week.