Rinse little millet under cold water until the water runs mostly clear.

Combine millet, water, salt, and sugar (if using) in a small saucepan. Bring to a boil.

Reduce heat to low, cover, and cook 12 to 14 minutes until the water is absorbed and grains are tender.

Remove from heat. Keep covered 5 minutes, then fluff gently with a fork. Spread on a plate to cool slightly if assembling right away, or refrigerate for meal prep.

In a bowl, whisk yogurt until smooth. Beat in sugar and cardamom if using.

Stir in rose water, starting with 1/2 teaspoon. Taste and add more only if you want a stronger floral note. The yogurt should be thick enough to spoon, not pour like lassi.

Fold in half the chopped pistachios for texture inside the layer. Thin with warm milk only if needed.

Divide warm or chilled millet between two bowls.

Spoon rose yogurt over the millet. Top with remaining pistachios and optional dried rose petals. Finish with a pinch of cardamom or extra pistachio dust.

Serve warm millet with chilled yogurt in cooler months, or fully chilled bowls in summer.