Heat a heavy-bottomed pan over medium-low flame. Add the barnyard millet to a dry pan (no oil).

Toast, stirring continuously, for 6-8 minutes until the millet turns a pale golden colour and smells nutty. Do not walk away — it can scorch quickly.

Remove from heat and allow to cool completely, about 10 minutes.

Once cooled, transfer the roasted millet to a blender or dry grinder. Pulse until you have a fine, sandy flour. It should feel like coarse semolina — not completely powder-smooth.

Pour into a wide mixing bowl.

Add desiccated coconut, jaggery powder, and cardamom powder to the millet flour. Mix well with a spoon.

Add ghee (or melted coconut oil) and mix again until the mixture starts clumping slightly when you press it between your fingers.

Add the gulkand and rose water. Mix thoroughly — the gulkand adds moisture and floral sweetness; the mixture should now hold when pressed firmly.

Taste and adjust — add a little more jaggery if you prefer it sweeter, or a drop more rose water for a stronger floral note.

Fold in the dried rose petals.

Scoop about 1.5 tablespoons of mixture and press firmly into your palm. Roll into a smooth ball. If the mixture is too dry, add 1/2 tsp ghee at a time. If too soft, refrigerate for 10 minutes, then roll.

Roll each ladoo lightly in the crushed pistachios and press a few dried rose petals on top to garnish.

Place on a tray and repeat with remaining mixture. You should get 14-16 ladoos depending on size.