Preheat oven to 180°C (350°F).

Prepare sugar syrup: Combine sugar and water in a saucepan.

Boil until the syrup becomes sticky and reaches a two-string consistency.

Remove from heat, add lemon juice and rose water, stir, and set aside.

Prepare filling: Heat milk in a saucepan.

Add corn flour while whisking vigorously to avoid lumps.

Boil on low heat until thickened, then add rose water and cool completely.

Prepare kunafa crust: Break the kunafa dough strands into smaller pieces.

Add melted butter and mix thoroughly to coat the dough.

Divide the buttered dough into two portions.

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

Place one half of the dough at the bottom of the pan, pressing firmly into an even layer.

Pour the milk pudding evenly over the dough.

Sprinkle shredded ricotta cheese over the pudding.

Add the second half of the dough on top, pressing gently.

Sprinkle chopped pistachios on top.

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

Let the kunafa cool slightly.

Pour half of the sugar syrup over the top.

Run a knife around the edges to loosen.

Place a plate on top and flip the kunafa carefully.

Pour the remaining syrup over the kunafa and garnish with chopped pistachios.

Slice and serve warm.