In a wide bowl, combine ricotta cheese and ghee. Microwave in 30-second intervals, stirring each time, for 3 to 4 minutes until the ricotta becomes dry and crumbly. Tip: Be careful not to let the ricotta brown during this process.

In a small pan, heat ghee and add the chopped nuts. Sauté over low-medium heat until toasted and aromatic. Reduce the heat to the lowest setting, add the coconut, and sauté for another 2 minutes until warm and fragrant. Tip: You can turn off the heat after adding the coconut, as you don’t want it to brown.

Combine the toasted nut and coconut mixture with the ricotta, sugar, and cardamom. Mix everything thoroughly.

Spread one-third of the gujiya filling evenly over the paratha, leaving about ½ cm of space around the edges. Press the filling gently with the back of a spoon to ensure it sticks to the paratha.

Fold the top ¾ inch of the paratha over the filling, then fold it again towards the center. Repeat this process from the bottom edge. Bring the two folded sides together, pressing gently to seal the filling inside. Make sure the outer edges are sealed firmly so the filling doesn’t spill out. Wrap the rolled paratha in the saved plastic sheet.

Repeat the process with the remaining parathas and filling. Place the wrapped rolls in the freezer for 30 minutes.

Remove the frozen paratha rolls from the freezer and unwrap them. Trim the edges of the rolls and cut each roll into 8 pieces. Place the cut pieces, filling side up, on the prepared tray, leaving about 2 inches between each piece. Brush the tops lightly with melted butter. Tip: You can bake in two batches, keeping the unbaked pieces frozen for the best results.

Garnish each piece with slivers of pistachios and enjoy!