Preheat the oven to 175C
Line a muffin tray with muffin cup liners
Powder the oats finely in a blender
In a large bowl sift in the Whole wheat flour, Oats flour, Sugar, Cardamom powder, Baking powder, Baking soda and Salt
In a seperate bowl add in the milk, curd and oil.
Add the wet ingredients to the dry and mix in to form a lump free batter.
Fold in the chopped pistachios and Gulkand /Rose Petal Jam
Pour into Muffin cups up to 3/4 full
Sprinkle few dried rose petals on top if using
Bake for 20 minutes or till a toothpick inserted comes out clean
Cool it on a wire rack.