If you are going to coat the truffles in cocoa powder, mix the crushed pistachios and cocoa pwder together and keep aside.

Mix the chenna, cocoa powder and sugar. Cook this mixture in a non-stick pan over low to medium heat, untill the mixture becomes creamy and leaves the side sof the pan. As you stir, the mixture will start rolling onto a ball in the centre.

Add the cardamom, mix and take the pan off the heat. Allow the mixture to cool till you can comfortably handle the chenna-cocoa mixture.

Pinch of small pieces and roll into truffles. Roll the truffles in the crushed pistachio powder (or cocoa-pistachio powder) to coat well and place on a baking sheet lined with parchment or aluminium foil. Drizzle with melted chocolate. Allow the chocolate to set and serve in decorative paper cups.

You may need to refrigerate the truffles if you live in warm climates, like I do.