Rolled Baklava, Baklava Rolls

Sugar Syrup Preparation:

1. Take sugar, water, cardamom pods and lime juice in a sauce pan, give a good stir and boil until the sugar is dissolved on medium heat.
2. Remove from heat, keep aside and let it cool completely.

Filling Preparation:

1. Coarsely grind the Pistachios, Almonds and Walnuts in a mixer/blender. REMEMBER: Just run the mixer for less than 5 seconds at each pulse.
2. Transfer to a bowl and set aside.

Assembling(Refer video):

1. Preheat oven to 325 °F. Line a 13X9 inch baking pan with parchment paper and set aside.
2. Unfold the phyllo sheets on a large cutting board, cut them half into two equal portions.
3. Stack one portion over the other, and cover it using a damp kitchen towel, to prevent them from drying. Set aside.
4. Take one phyllo sheet piece, and place it on the working surface by the longer side facing you. REMEMBER: Keep rest of the phyllo sheets covered.
5. Gently brush the phyllo sheet with ghee, then place another phyllo sheet over it and apply ghee on top.
6. Spread about 1 - 1 ½ Tablespoons of the filling over the sheet.
7. Now roll both sheets together on the rolling pin quite loosely and roll all the way through.
8. Push the rolled phyllo sheets from both sides towards the center of the rolling pin.
9. Then slide it into the prepared baking pan by pushing from one side.
10. Now gently stretch it to fit the baking pan. Repeat the process for rest of the phyllo sheets.
11. Brush ghee over the finished rolls, and bake until crisp and golden in color for about 40-50 minutes.
12. Once ready, take the pan out from oven, immediately cut the rolls into 4 equal sized pieces. First cut them half vertically, then cut both pieces again into half. CAUTION: THE PAN IS SUPER HOT. SO BE CAREFUL DEALING WITH IT.
13. Pour the completely cooled sugar syrup over the baklava pieces and keep it aside for 4-12 hours.
14. Garnish with ground pistachios, serve and enjoy!