Place the kanafeh dough in a bowl and separate the strands well with your hands.

Spread 1/4 cup of softened ghee or butter evenly in a medium baking pan, then distribute 3/4 of the kanafeh dough evenly in the pan. Press it down gently with your hand and set aside.

In a separate saucepan over medium heat, add 1 tablespoon of ghee or butter, then add the fine semolina and stir briefly.

Add 3 cups of milk to the semolina and stir well to prevent lumps. In the remaining 1 cup of milk, dissolve the cornstarch, then add the cornstarch mixture to the pot. Stir until the mixture starts to thicken, then add the mozzarella cheese and stir until the cheese is completely melted.

Add the rose water and orange blossom water, remove from heat, and spread the cream mixture over the kanafeh dough in the pan, making sure not to let the cream reach the edges. Cover the cream with the remaining kanafeh dough.

Bake in a preheated oven at 400°F (200°C) for about 40 minutes, or until the edges are golden brown. For the last 2 minutes, turn on the broiler to brown the top slightly, watching carefully to avoid burning.