Combine the sugar, water, and lemon juice in a 2-quart saucepan. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until it coats the back of a spoon.

Remove from heat and stir in the rose water and orange blossom water. Let cool to room temperature, then set aside 200 ml for the dough and 2 tbsp for drizzling later.

Whisk the heavy cream, milk, cornstarch, and 2 tbsp sugar together in a 2-quart saucepan until smooth.

Cook over medium heat, whisking constantly, for 6 to 8 minutes until the mixture thickens into a pudding-like cream that holds its shape on the whisk.

Stir in the rose water, then pour into a shallow dish. Press plastic wrap directly onto the surface and chill for at least 2 hours, until firm enough to hold a shape when scooped.

Line a sheet pan (13 x 18-inch / 33 x 46 cm) with parchment paper and brush it lightly with some of the reserved syrup.

Combine the shredded mozzarella, semolina, 200 ml of the syrup, and water in a 10-inch nonstick skillet. Cook over medium-low heat, stirring constantly with a silicone spatula, for 8 to 10 minutes, until the cheese fully melts and the mixture pulls together into a smooth, stretchy dough that clears the sides of the pan.

Turn the hot dough out onto the prepared parchment. Working quickly while it's still warm, brush a rolling pin with syrup and roll the dough into a rectangle about 3 to 4 mm thick.

Cut the dough into rectangles roughly 8 x 10 cm. If it firms up before you finish cutting, warm it in the microwave for 10 seconds to loosen it again.

Spoon about 1 tablespoon of chilled ashta along one short edge of each rectangle and roll it up into a log, like a small cigar.

Arrange the rolls seam-side down on a serving platter. Drizzle with the reserved 2 tbsp syrup and scatter crushed pistachios, and rose petals if using, over the top.

Chill for 20 to 30 minutes before serving so the rolls firm up and hold their shape when picked up.