Dry roast the nuts until lightly browned and fragrant. Remove from the pan and cool. Grind into a coarse powder in a food processor. Remove and set aside.

Pulse the dates in a food processor until it forms a coarse paste.

Heat ghee in a saute pan and add the dates paste. Using the back of a wooden spoon or plastic spatula mix the paste with ghee and cook for 1~2 minutes on low flame.

Add the nut mixture and cardamom (if using); mix until incorporated. Turn off the heat and cool slightly.

Take a tablespoon of the mixture and roll into balls. Coat the balls with coconut if desired.

These can be stored at room temperature for up to 10 days.