Step 1

Prepare the sugar syrup

Step 2

In a heavy bottomed saucepan over medium-high heat, add water, sugar ,saffron and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or orange blossom water.

Step 3

Prepare Cheese filling

Step 4

Mix together ricotta and mozzarella.keep aside

Step 5

Bake

Step 6

Preheat oven to 350 degrees.

Step 7

Butter a 8x8 inch square pan.

Step 8

In a large bowl gently loosen kataifi or roasted cooked vermicelli. Mix very well with pure ghee. Cover with half of the kataifi or vermicelli in the baking dish.

Step 9

Press down lightly.

Step 10

Spread the cheese mixture evenly.cover with remaining kataifi or vermicelli mixture.

Step 11

Bake until lightly golden, about 30 to 45 minutes.

Step 12

lightly roast all the dried fruits and nut in pure ghee,separately.keep aside

Step 13

When baked immediately pour cold sugar syrup evenly over the hot kunafa.

Step 14

Let cool completely to room temperature.loosen the edges,invert onto the serving plate.

Step 15

Sprinkle the garnish all over.Let cool.Slice in squares and serve.