In a frying fan lightly roast oats on medium heat for 3 to 4 minutes. Take out the oats and reserve.
In the same pan lightly roast pistachios on medium heat for 3 to 4 minutes stirring frequently.
To a food processor bowl, add oats and pistachios while they are still warm. Add chocolate chips, maple syrup, ghee, rose essence, cardamom powder, and half of the rose petals. Pulse until everything is well combined while making sure the nuts still have a slightly grainy texture.
Take out the mixture in a bowl. Lightly rub the remaining rose petals in the palm of your hands and stir them into the mixture.
Take one to two tablespoons of the mixture into the palm of your hands. Tightly press the mixture together, shaping and rolling them into round laddus.
Optional step - melt the remaining white chocolate as per the package instructions and lightly drizzle over the laddu.
Keep in an airtight container at room temperature for 3 to 5 days or refrigerate for upto 2 weeks.
Notes
A food processor works best for this recipe as it has a wide bowl and low blades. If you do not have a food processor you can use a blender instead. Add only half of the ingredients at a time to the blender jar and pulse to get an even grainy texture.
You can easily substitute white chocolate with jaggery. Add 1 cup of grated jaggery in place of white chocolate and follow the remaining recipe as is.