Soak the sultanas in boiling water for approximately ten minutes.
Grind the almonds, pistachio, cashews and melon seeds individually into powder.
Peel the cardamom and grind the pods into powder along with the black peppercorns
Grind the poppy seeds into a powder. Add the seeds a little at a time.
Add all the powdered ingredients and the cinnamon powder to a bowl and mix thoroughly.
Blend the soaked sultanas into a rough paste. Add the sultana paste to the powdered ingredients and mix to combine.
Pinch out 30gm portions of the mix and roll into a ball shape
Set a pot of water on simmer and place a heatproof bowl over it. Add the dark chocolate into the bowl to melt.
Spread out the desiccated coconut on a plate or in a bowl and place it near the melting chocolate.
Once the chocolate has melted, mix it into a smooth liquid and turn off the heat. Leave the bowl in the water bath.
Place the thundai balls into the melted chocolate using a fork, and coat thoroughly. Remove excess chocolate. Transfer the chocolate-coated balls into the desiccated coconut and roll to coat. You may have to sprinkle some on top to coat.
Transfer the balls into the fridge to cool. Once the chocolate is set, the bliss balls are ready to eat.