In a pan on medium heat, add semolina and dry coconut. Roast it until fragrant and it has some browning. Remove it in bowl and add remaining ingredients like chopped nuts, almond meal sugar and give it a good mix. Add in the cooled mawa. Mix everything to combine. Divide the mix into 6 equal portions. Form a rough thin long log. Leave it aside.

Place a thawed phyllo sheet on a work surface or huge chopping board. Brush it gently with ghee or butter using a pastry brush. Keep the other sheets covered with a kitchen towel or else they will dry out.

Place mawa log on the phyllo sheet, at the end leaving some space. Loosely and carefully roll up the sheet. Every time you roll, apply some ghee or butter on drier parts. Do not roll phyllo very tightly. If its loose, it will be easier in final shaping. Once you roll it all the way, gently and carefully start rolling into coil shape.

Place shaped pastry in a muffin pan. I used muffin pan, so that they do not open while baking. Finish shaping rest of the phyllo sheet.

Pre heat oven to 350 F.

Transfer the muffin tray in the oven and bake for about 20-22 minutes or until lightly brown in color.

Meanwhile, make sugar syrup using sugar and water, add flavoring like rose water or orange blossom water and cardamom. If you want to use honey, you still need to warm it up. The consistency of sugar syrup should be thin not too thick. If its too thick, it won’t soak the pastry.

Once the baked pastry comes out of the oven, immediately transfer them to sugar syrup one by one. Remove them on wire rack. I put one pastry in a bowl and poured over the sugar syrup. Removed it and repeated with rest.

Garnish it with pistachios, rose petal and edible silver leaf.