Preheat oven to 180°C (350°F).

Prepare sugar syrup: In a saucepan, combine sugar and water.

Boil until the mixture becomes sticky and reaches a syrup consistency with a two-string consistency on low heat.

Remove from heat; stir in lemon juice and rose water. Set aside.

Prepare the filling: Heat milk in a saucepan.

Whisk in corn flour vigorously to prevent lumps.

Boil on low heat until the mixture thickens.

Add rose water and let the milk custard cool completely.

Prepare the kunafa crust: Break the kunafa dough strands with your hands.

Add melted butter and mix well, ensuring the dough is fully coated.

Divide the buttered dough into two equal portions.

Line a baking pan with parchment paper and grease it with butter.

Place one portion of the kunafa dough on the bottom and press it evenly.

Pour the milk pudding over the crust and spread evenly.

Sprinkle grated ricotta cheese over the pudding.

Add the second portion of kunafa dough on top and press gently.

Sprinkle chopped pistachios evenly over the top.

Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy.

Let cool slightly, then pour half of the sugar syrup evenly over the baked kunafa.

Run a knife along the sides to loosen the pastry.

Place a serving plate over the pan and gently flip the kunafa onto the plate.

Pour the remaining sugar syrup over the top and garnish with more chopped pistachios.

Slice and serve warm.