Mix the shredded kataifi dough with the ghee, then spread it evenly in a nonstick 11-inch (28 cm) round baking pan, using about 650 grams of the dough.

In a saucepan over medium heat, combine the milk and sugar. Once it comes to a boil, add the semolina and stir until the mixture thickens. Add part of the cheese and some clotted cream (if using), then pour the mixture over the kataifi base.

Sprinkle the remaining cheese over the pan, then top with the rest of the kataifi dough. Bake in the oven.

Bake until the edges and top are golden brown. Remove from the oven and immediately pour cold simple syrup over the knafeh. Once the pan has cooled slightly, invert the knafeh onto a larger serving platter, garnish with pistachios, and serve. Enjoy!