Put the Kataifi pastry in the food processor, and pulse until it becomes small strips.
In a mixing bowl, mix pistachio, walnut and honey well until combined.
Lay a sheet of plastic wrap in a clean surfer and brush it with oil, then distribute the pistachio mixture in the centre along the length of the sheet, and roll it tightly, forming a cylinder shape. Put in the freezer for 10-20 minutes.
Now heat the ghee in a large skillet over medium heat, add the pastry and fry for 5-6 minutes (stirring constantly) until golden brown.
As soon as you take the pastry out of the heat, pour the cold syrup over it, stir well until combined and then allow it to cool for 10 minutes.
Lay a plastic wrap sheet on a clean surface, spread the pastry on the sheet length wise and about 20 cm wide; put another sheet of plastic wrap over it and use a rolling pin to press it down, then remove the above sheet.
Now, take the pistachio mixture out of the freezer unwrap it and Put on top of the pastry, roll the Kataifi pastry tightly around the filling, close the ends of the wrap well, and put it in the freezer for 20 minutes.
Cut it into about 5 cm slices, then take out the wraps and put on a serving plate, drizzle with more syrup and serve.