Into a blender add coconut , cardamom pods, dry ginger and blend. Alternatively you can use finely grated coconut and add cardamom powder.
In a thick botton pan , heat 1 tablespoon of ghee/ clarified butter.
Add 1 tablespoon of poppy seeds and fry until it start to splutter.
Now add in coconut and roast on medium heat until moisture of coconut goes off, it takes about 4 to 5 minutes.
Add powdered jaggery and mix well.
Cook on low heat ,jaggery melts completely and starts to bubble.
Now when bubbles reduces completely , mix well everything. It will be sticky and slightly hard with still moisture within it.
Now turn off the heat , add pinch of salt and rice flour.
Mix well everything, rice flour absorbs the moisture but keeps the mixture soft without turning it hard.
Allow to cool completely.
When its completely cool , add chopped nuts mix well and make small balls . The mixture should be dry but should hold the shape.