Begin by soaking 1 cup of chana dal for at least 2 hours. Drain the dal, then transfer it to a pressure cooker. Add enough water to cover the dal, along with a pinch of salt and a teaspoon of turmeric powder. Cook under pressure for about 8 minutes in an Instant Pot or 3 whistles. The dal should be soft yet intact, ready for mashing.

Once the chana dal is cooked, mash it to a smooth consistency in a mixing bowl. Place the mashed dal in a pan over medium heat, adding ½ cup of jaggery. Stir continuously for about 5-7 minutes until the mixture thickens and starts to pull away from the pan edges.

Remove the thickened filling 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 a pinch of saffron if using. Mix thoroughly until well combined.

Lay out your whole roti (or the alternative wrap) on a clean surface. Spoon a generous amount of the prepared filling onto one side of the roti, spreading it evenly while leaving edges clear. Carefully roll the roti tightly to encase the filling, and seal the edges with a flour slurry made from flour and water.

Preheat your oven to 350°F (175°C). Arrange the assembled rolls on a baking sheet lined with parchment paper. Brush each roll with melted ghee to promote a golden finish. Bake for about 10 minutes, until the rolls are crispy and golden brown on top.

Once your rolls are out of the oven, drizzle them with a light glaze of honey or maple syrup for a touch of sweetness. Sprinkle chopped almonds on top for an added crunch, and adorn with edible gold foil or dried rose petals.