Crush vermicelli with hands and add melted butter in it.

Grease a round pan or a parex dish with butter. Make a base with vermicelli and butter mixture in the pan(like a cheese cake's base). Orange food colour could be added in the butter to enhance kunafe's colour.

Make a mixture of cream cheese, cream and granulated sugar. Consistency should be like custard. Pour this mixture on the vermicelli base. Now spread mozzarella cheese over it. Cover the cheese with the remaining vermicelli mixture.

Put the dish in a preheated oven and bake at 180° till it turns golden brown and crispy.

Meanwhile, make sugar syrup (chaashni). Add sugar in water and cook over medium heat till it starts to thicken. Turn off the heat and squeeze in some lemon juice in it. It will prevent the syrup from forming crystals. Add some rose water in it for aroma.

Once the kunafe is baked, spread sugar syrup all over it generously. Make sure the kunafe is still hot when sugar syrup is poured for better absorption. Sprinkle pistachios on top for garnishing.