Soak the saffron threads in half a teaspoon of warm water.
Crush the cardamom seeds in a mortar and pestle.
Blend the coconut in a processor to a coarse powder.
Warm the condensed milk in a non-stick pan over a medium heat for 2 minute.
Stir in the saffron and its water.
Sprinkle in the cardamom and stir for 1 minute.
Add the coconut, incorporating it thoroughly and quickly into a thick, sticky paste.
Stir continuously until the mixture pulls away from the sides of the pan in a ball.
Remove from the heat and cool until it is comfortable to touch. With wet hands, take small pieces of the mixture, each about the size of a large hazelnut, and roll into a ball.
Dredge each ball in coconut powder to coat it well.
«These sweet treats can be stored in an airtight container for up to 2 weeks.»