For skin-on peanuts, lightly toast them in a dry pan and remove skins. The heat helps the skins slip off more easily.
Add the peanuts to a dry pan. Toast over a low heat for 10-15 minutes, moving them around frequently with a spatula until nicely coloured on all sides. When the peanuts are done, add the sesame seeds. These won’t take more than a minute to colour. Cool slightly.
Once cool enough to handle and still warm, add the toasted peanuts, sesame seeds, salt and jaggery to a food processor or blender jar (note: if using a blender, pick a jar that fits all the ingredients snugly; the smaller the jar, the better they blend).
Pulse for a few seconds until it starts to powder. Keep pulsing, scraping down a few times in between until you get a somewhat fine mixture. You want it to just start clumping together. (don’t blend too much - that’ll take you to peanut butter territory).
When it looks like you have the right consistency, roll out a ball with a small amount. If it holds its shape without falling apart, it’s done.
Tip the mixture into a bowl and add coconut (keep some aside to cover the top). Mix it through with your hands. Roll them into balls, sprinkle over remaining coconut and refrigerate for an hour.