In a pan, combine the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly for 4-5 minutes. Add the vanilla extract, then stir in the cheese, cream, and milk powder. Cook for another 1-2 minutes, stirring until well combined. The mixture should be thick, not runny. Remove from heat and set aside.

In another pan, combine the water and 1/2 cup sugar. Mix well and add the orange juice. Cook for 2-3 minutes. Finally, add the rose water and remove from heat. Your sugar syrup is ready.

Lightly crush the vermicelli. Mix melted butter with a little orange food coloring, then add to the vermicelli and mix well by hand until evenly coated.

Grease an oven-safe bowl with butter. Spread half of the vermicelli mixture in the bottom and press down with a small bowl. Pour the prepared cream mixture over it, then cover with the remaining vermicelli and press down again. Bake in a preheated oven at 300°F (150°C) for 15 minutes.

After baking, let it cool for 15 minutes, then unmold onto a plate. (You can also cook it on the stovetop: Place a griddle on the stove, grease a pan, add the mixture, and cook for 10 minutes. Flip and cook covered until done.)

Your delicious kunafa is ready. Enjoy!