Place butter into a large measuring cup and cover with a napkin. Microwave for 30-45 seconds or until melted. You'll notice that the butter will separate, with the butterfat on top and the milk solids and water on the bottom.

To make the syrup, add water and sugar to a saucepan and stir to combine. Bring to a boil, then continue to boil for 5 minutes over medium heat. During the last minute or so, stir lemon juice and rose water into the syrup; allow syrup to cool.

Grind pistachios in a food processor until fine; set aside. Next, grind the walnuts, and almonds until finely ground. Mix walnuts, almonds, ½ of the pistachios, ¼ cup sugar, cardamom powder, and cinnamon powder in a medium bowl. Set nut filling aside until needed

Preheat the oven to 325° F

Place one sheet of phyllo dough on a clean working surface and either brush or sprinkle with melted clarified butter. Fold the sheet in half width-wise and sprinkle the top with additional butter.

Place dowel 1" to 2" from the bottom across the phyllo sheet, then fold the phyllo dough under the dowel over it. Sprinkle the sheet with 2 tablespoons of the nut mixture, leaving a few inches on top and bottom of the sheet bare.

Roll the sheet tightly over the dowel, starting at the bottom and working towards the top. If the phyllo dough seems dry and crumbly, brush with additional butter. Finally, push the roll together, starting at the center and working towards the ends. Push the dry ends towards the center of the roll.

Carefully slide the dowel out and place the rolled baklava inside of a buttered 9" x 13" baking tray. Continue until all the ingredients are used up. Using a sharp knife, slice each roll into 3 or 4 pieces. Brush the top of the Baklava Rolls with any remaining butter. Bake for 35 to 45 minutes, or until golden brown.

Remove Burma Baklava from the oven and immediately drench the rolls with the cooled syrup. Sprinkle with the remaining ground pistachios. Cool completely before serving.