Heat the pan on medium high flame and roast till crisp.
Once nuts are crisp turn off the heat and let it cool down completely.
Once nuts are cold add sugar to grinder and grind to make a fine powder.
Once sugar is ready transfer half into another bowl.
Then transfer half nuts into the grinder and grind sugar and nuts together.
Once mixture is fine powdered transfer it to a bowl and repeat the process with the remaining sugar and nuts.
Now add coco powder to the mixture of sugar and nuts.
Mix everything well and then sieve the mixture into another bowl to remove any larger chunks.
Now chocolate powder is ready store in clean, dry glass container for 2-3 months.