Add 2 cups of desiccated coconut and ¼ tsp of cardamom powder to the milk mix. Mix again until the mixture thickens and begins to leave the sides of the pan. Turn off the heat and let it cool until warm but manageable. If the mixture is too soft, add 1–2 tbsp more coconut. If too dry, add 1 tbsp warm milk.

Lightly grease your palms. Now, take small portions (about 1 tbsp each) of the cooled down mix and roll into smooth balls. Also, roll each ball in the remaining desiccated coconut (¼ cup). Press chopped pistachio or dried rose petals (if using) on top.

Refrigerate the bon bons until firm. You can place them on a tray, but be careful not let them touch. Once they’re chilled, serve immediately. Or store them in an airtight container and place in the refrigerator for up to 7 days.  You can also keep them in the freezer for upto a month.