Soak 1 cup of chana dal for at least 2 hours, drain, and transfer to a pressure cooker. Cover with water, add salt and turmeric, and cook under pressure for 8 minutes.

Mash the cooked chana dal in a mixing bowl. In a pan over medium heat, add the mashed dal and ½ cup of jaggery, stirring continuously for 5-7 minutes until the mixture thickens.

Remove from heat and stir in 2 tablespoons of ghee, ½ cup of grated coconut, ½ teaspoon of cardamom powder, ¼ teaspoon of nutmeg powder, and saffron if using. Mix until combined.

Lay a roti on a clean surface, spoon the filling onto one side, and roll tightly to encase the filling. Seal edges with a flour slurry.

Preheat oven to 350°F (175°C), place rolls on a baking sheet lined with parchment paper, brush with melted ghee, and bake for 10 minutes.

Drizzle finished rolls with honey or maple syrup, sprinkle chopped almonds, and adorn with gold foil or rose petals.