In a baking pan, combine the shredded kataifi dough with the melted butter and vegetable oil. Rub the dough well to coat evenly.

Bake in a preheated oven at medium heat for about 15 minutes. Stir every 5 minutes so it browns evenly on all sides.

In a saucepan, combine 4 cups milk, the heavy cream, and sugar. Stir well.

In a separate bowl over heat, mix the extra 1 cup milk with the cornstarch. Whisk until the cornstarch is fully dissolved.

When the milk mixture is hot, add the milk and cornstarch mixture. Stir constantly until the mixture thickens into a creamy consistency. Add the ground mastic, orange blossom water, and rose water, then remove from heat.

Pour the cream mixture into glass cups. Set aside to cool.

Serve chilled.

Layer the cooled cream in cups with the baked knafeh dough. You can add slices of strawberries or banana between the layers. Sprinkle ground pistachios on top.