10cardamom podshusks discarded and seeds ground to a powder
handful of pistachios
50gramsdesiccated coconutextra for rolling
In a medium size bowl mix all of the above ingredients, except the 50g of desiccated extra coconut, until combined.
Heat a large non-stick frying pan over a low heat. Turn the mixture in to the pan and cook until the mixture starts to dry out. You are after a consistency which will enable the mixture to be rolled easily into a ball. This will take around 10 minutes over a low heat.
Remove pan from the heat and leave it to cool for 5-10 minutes until it is at a temperature you can handle with your fingers.
Place your extra coconut on a plate.
Keeping your hands damp, roll the mixture into bite sized balls and then roll in the coconut.