Step 1

In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.

Step 2

Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.

Step 3

Turn heat off and let it cool completely and come to room temperature. Note4

Step 4

In a saucepan whisk together cold milk and cornstarch until dissolved.

Step 5

Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.

Step 6

Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap. Note4

Step 7

In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.

Step 8

Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.

Step 9

Place shredded knafeh in a bowl and proceed with the other half.

Step 10

Pour 3/4 of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.

Step 11

Preheat your oven to 350F.

Step 12

Brush a 10” round pan with some of the melted ghee. Note5

Step 13

Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.

Step 14

Pour the pudding mixture topping it with the grated cheese if using.

Step 15

Spread the filling evenly leaving about half an inch from the sides.

Step 16

Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.

Step 17

Pour the remaining ghee evenly on top.

Step 18

Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.

Step 19

Pour cooled syrup over while hot and let it rest for 10 minutes.

Step 20

If you want invert on a serving platter and garnish with crushed pistachios.Note6