Motichoor Pistachio Pastry Bites

Preheat oven to 375°F (190°C).
Line a baking tray with parchment paper and brush lightly with ghee.
In a bowl, crumble motichoor laddoos. Add chopped pistachios, and cardamom; mix well.
Thaw the parathas for 2–3 minutes until slightly firm. Cut each one in half. Spoon the filling along one long edge and gently press it down with a small silicone spatula. Roll up tightly into a neat log, tucking the filling as you go. Trim the ends if you like and place the log on the prepared tray. Repeat with the remaining parathas. Slice each log into 1-inch pieces and brush the tops with ghee.
Bake at 375°F for 15 minutes until light golden. Reduce temperature to 325°F (165°C) and bake another 15 to 20 minutes until crisp but not too dark.
While the pastry bakes, add sugar, water, and cardamom to a pot and heat until the sugar is dissolved. Lower the heat and simmer for 5–7 minutes, then turn off the heat and stir in honey and rose extract. Cool.
Pour cooled syrup over the hot pastry. Garnish with chopped pistachios and dried rose petals. Let it soak at room temperature for at least 2 hours before serving.