Boil the pasta as written on the pack to al dente, drain well and blend it with a small food processor and set aside for later.
In a sauce pan over medium high heat, melt butter with fennel and cardamom.
Add the shredded carrots and sauté for 5 minutes until they are soft and all liquids have evaporated.
Add sugar and milk and cook for 8-10 minutes until milk has been almost absorbed by the carrots.
Add the ¼ cup of the coconut, condensed milk and pasta and cook for 3-5 minutes.
Turn off the heat and fold in the dried berries, mix well to combine.
Leave the carrots pasta mixture for 5 minutes to cool down then roll them with greased hands into 16 bite size balls.
Roll each ball in the remaining shredded coconut to coat them well.
Place the balls in fridge for 20-30 minutes to firm, then serve cold.