2 tbsp ghee/butter
20-25 large pitted dates
1/4 cup each : almonds, cashews, pistachios, walnuts
1/2 cup desiccated coconut
1/2 cup dried rose petals.
In a medium pan heat the ghee. Then add the pitted dates and stir until it becomes paste like. Then, keep aside to cool.
Meanwhile in a large flat pan dry roast the nuts until they have a strong aroma. Then let them cool for about 15 minutes and then put them in chopper or you can chop them manually. Leave them at a coarse consistency. (Do not use a grinder or you will have an oily sticky paste).
Once the dates are cool remove in a flat plate and mix in the coarsely chopped nuts. At this stage, half of the dried rose petals can also be added to the mixture.
Once mixed, put aside and grease your hands and a measuring spoon (1 tbsp) with butter or ghee. Take 2 tbsp of the mixture in your hands and make a ball. Put the desiccated coconut on a flat plate. Roll the ball in the coconut and put on a serving plate. Once all the balls are placed, desiccated coconut and rose petals can be used for garnishing.