In a medium saucepan over medium heat add the millet and toast it, stirring frequently until the grains begin to pop, about 3 minutes.
Add the milk, sugar, vanilla, cardamom and salt and bring to a simmer then lower heat to medium-low and continue to simmer until thick and creamy, about the consistency of oatmeal, about 45 minutes to 1 hour. Remove from heat, place in a large bowl, cover with plastic wrap and refrigerate until cold.
Add the golden raisins and rum to a small bowl and let sit for about 1 hour. Drain the rum and set aside the raisins until ready to use.
Whip the heavy cream until stiff peaks form then fold the millet pudding into the whipped cream. Divide into ramekins or small bowls using a spoon or ladle and refrigerate until chilled through, at least an hour and up to overnight.
Serve topped with honey, rum soaked raisins, pistachios and rose petals (if using).