1 tsp ground cardamom < Combine all ingredients (except the rose water) in a saucepan and let cook on high until it turns into a thick syrup. Take off the heat and add rose water.
Baklava:
1 Phyllo dough packet
500 g ground Walnuts and pistachios + 1-2 tbsp of the syrup
350 g ghee or butter ( I used 1:1 ratio )
Directions
Brush each layer with butter until you’ve layered 15 layers of phyllo sheets, add the ground nuts and press down gently.
Add another 15 layers and brush each layer with butter.
Cut the baklava and bake on 200 c for 25 min until golden.
Take out and immediately pour over the syrup, decorate with pistachio’s and rose leafs.
