Soak dates in warm water for 10 minutes if firm, then drain and chop roughly.

In a food processor, pulse dates until a sticky paste forms. Add nuts, rosewater, cardamom, and saffron milk. Pulse until the mixture holds together when pressed.

Scoop 1 tablespoon (15g) portions and roll into balls using slightly damp hands.

Roll in coconut or crushed nuts if desired.

Chill on a parchment-lined tray for 30 minutes to firm up.