Prepare the sugar syrup
In a heavy bottomed saucepan over medium-high heat, add water, sugar ,saffron and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or orange blossom water.
Prepare Cheese filling
Mix together ricotta and mozzarella.keep aside
Bake
Preheat oven to 350 degrees.
Butter a 8x8 inch square pan.
In a large bowl gently loosen kataifi or roasted cooked vermicelli. Mix very well with pure ghee. Cover with half of the kataifi or vermicelli in the baking dish.
Press down lightly.
Spread the cheese mixture evenly.cover with remaining kataifi or vermicelli mixture.
Bake until lightly golden, about 30 to 45 minutes.
lightly roast all the dried fruits and nut in pure ghee,separately.keep aside
When baked immediately pour cold sugar syrup evenly over the hot kunafa.
Let cool completely to room temperature.loosen the edges,invert onto the serving plate.
Sprinkle the garnish all over.Let cool.Slice in squares and serve.