Take vermicelli in a bowl add the honey, melted ghee and toss it, until well-mixed. Keep aside.
Use a large spatula or wire whisk and mix the ricotta with the cheese spread, until smooth and creamy. Grate the mozzarella and keep in a separate bowl.
Pour the sugar and water into a large pot, and put it to boil.
When the syrup begins boiling fast, add the orange blossom water, and stir. Let the syrup reach one-string consistency and switch off flame.
Grease a 9-inch spring-form pan with ghee or butter.
Begin with a layer, about an inch thick, of the seviyyan, and use your fingers or the back of a glass/bowl to tap and smooth it out evenly. Pour the filling over the seviyyan evenly, and then spread the mozzarella on top evenly, covering all sides.
Repeat the seviyyan layer, and cover the top well, pressing down the sides gently. Bake in a pre-heated oven for 10 to 15 mins, at 150 C, or until top is crusty and golden.
Once done, and while still hot, quickly pour the syrup on top all over. Let it stand, allowing the syrup to soak in for 5 to 10 mins, and then garnish with chopped pistachios, rose petals and serve warm.