Syrup:

Mix it all together in a small saucepan. Spices can go in a tea ball.

Bring to boil while stirring until all sugar melts.

Boil 15 minutes, then cool to room temperature.

Baklava:

Bring syrup to room temperature if it isn't already.

Pulse pistachios in food processoruntil finely ground.

Preheat oven to 150C.

Melt ghee (or clarified butter) in sauce pan on low heat.

Brush a ~33x22cm baking dish thoroughly with melted ghee.

Roll phyllo out flat and cut to size of baking dish. Cover with piece of plastic, then a damp tea towel. Always keep phyllo under plastic and damp towel while working.

Lay 8 layers, thoroughly brushing with ghee between each. Brush out any bubbles between sheets as you work.

Evenly spread 120g layer of ground pistachios.

Lay another 6 layers brushed with ghee, then 120g ground pistachio. Use any weird phyllo trimmings in these middle layers.

Lay yet another 6 layers brushed with ghee, then 120g ground pistachio.

Lay 10 more layers, brushing all but the last with ghee.

Press down center with hands and push gently towards edges to work out any bubbles.

Use a knife to cut into diamonds. Make 4-5 straight cuts along the long axis, then 7-10 cuts diagonally across the short axis.

Brush ghee onto the top.

Bake in center of oven for 90 - 105 minutes. Top should take a nice golden color.

Remove from oven and immediately pour syrup along the cracks between baklavas. Pour the last few tablespoons directly over the top.

Allow to cool at least 3 hours, ideally 12.

Eat when cool. Optionally, freeze extras in plastic wrap. This recipe is around 9000 calories, or 250 per little baklava, so be careful.