First, make the syrup by combining all the syrup ingredients in a pot. Cook until it thickens slightly, then set aside to cool.

Shape the dough into a log and cut it into small balls as shown in the picture. Coat each ball with cornstarch and let them rest for 15 to 20 minutes.

Roll out each dough ball on a surface dusted with cornstarch. Stack them on top of each other, sprinkling cornstarch between each layer as shown in the pictures. Depending on how many layers you want, you can stack about 10 or 7 together (the recipe makes 17 balls, so you can do 8 in one stack and 9 in another).

Let the stacked layers rest for 5 to 10 minutes. Then roll out the stacked layers and fill them as shown in the picture (before filling, brush off any excess cornstarch from the top).

Place the filled layers in a baking tray greased with ghee. Pour melted ghee over the top and bake in a preheated oven at medium heat until the top and bottom are light golden and the baklava holds together. Remove from the oven, drain any excess ghee if needed, and pour the cooled syrup over the baklava. Let it sit for 2 to 3 hours, or overnight for best results, then serve.