Preheat oven to 180C.

Take a pastry sheet and apply melted ghee on half the portion.

Sprinkle powdered pistachios and fold the sheet.

Now apply melted ghee on top of the pastry sheet.

Cut the sheet into two equal portions.

With the help of a dowel rod, roll the sheet from the smaller side leaving 0.5 cm at the end.

Holding both ends of the rolled sheet, squeeze it to gather it into tiny pleats on the dowel.

Remove the dowel and bring both ends together to form a circle, leaving the extra 0.5 com pastry in the centre.

Arrange all the pastries in a baking tray. Press them together so that they don’t open up while baking.

Apply melted ghee on top of the pastries.

Bake for 20-25 minutes until the pastry if nicely browned.

By the time the pastry is baking, let us make the sugar syrup.

Mix together sugar and water and bring to boil.

Once it starts boiling, reduce flame and boil it for 4-5 minutes.

Remove from flame and set aside.

Once the pastry is out of oven, pour the syrup immediately on top of the pastries.

Add some powdered pistachios in the centre of each pastry.

Allow them to cool completely. The syrup will be absorbed by all the pastries.

Let them air dry for thirty minutes before storing them in air tight box.