Start by making the cream filling. Heat milk, sugar in a pan to a boiling point. Mix cornstarch with 2 tablespoon of cold milk until it is mixed. Pour this into the boiling hot milk and mix well until it thickens. Add in condensed milk, vanilla extract and ¼ cup of the cheese and mix until cheese is melted. Set aside to cool.

Now make sugar syrup. Take sugar, water in a sauce pan and bring it to a full boil. Boil for 3 to 4 minutes until it gets slightly syrupy. Take it off the heat, add in rose and orange water and mix well. Remove it off heat and allow it to cool for 5 minutes.

For Kadayif, take shredded phyllo pastry in a bowl, Cut it into small pieces using a scissors. Add in the melted butter and mix it well into the phyllo. This helps hydrate the phyllo so it gets crispy.

Now take a pan in which we are going to make kunafa. Apply softened butter in a sauté pan, spread little more than half of the phyllo on the base of pan. Press it firmly so it creates a thick shell like. Now spread the cream filling in the center. Sprinkle ½ cup of the cheese and press it into the cream. Now top with remaining phyllo and press gently to coat.

Now place the pan on low to medium heat on stove. Cook for 15 minutes on low heat, until the bottom gets super crispy. Once the bottom is crispy, place a plate on top and gently invert the pan. Drizzle more butter or ghee on the pan, slide the kunafa over the ghee or butter and cook for another 15 minutes on low heat until golden. Now remove the kunafa to a high sided plate.

Pour the warm syrup on top of kunafa slowly so it absorbs the syrup. Sprinkle with crushed pistachios. Serve immediately.