Mini Knafeh With Rose and Pistachio

Ingredients

• 12 oz. whole-milk mozzarella, grated on the large holes of a box grater
• 6 oz. whole-milk fresh ricotta
• 1 cup ghee or clarified butter, melted
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• Orange food coloring or red and yellow food coloring, preferably oil-based or powder (optional)
• 1 lb. fresh or frozen, thawed kataifi (shredded phyllo pastry)
• 1 cup (200 g) sugar
• 1 tsp. fresh lemon juice
• 1 tsp. rose water or orange-flower water (optional)
• ¼ cup raw pistachios, finely chopped or crushed
• ¼ cup dried rose petals (optional)
• Disposable food-grade gloves (optional)

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