Preheat the oven to 175 degrees Celsius.
Generously grease an 8” round springform pan.
Add ghee to a broad mouth pan and mix in the vermicelli with your hands. Add sugar and rose water.
In another pan, boil enough water to cover the vermicelli. Cover the pan and leave for 5 minutes. The vermicelli will absorb all the water and soften.
Put this mixture in the pan and spread it out as a crust. With the help of a smaller pan, press the vermicelli firmly to the base.
Mix the semolina and milk and cook over a medium flame, stirring all the while till it thickens like a sauce. Let it cool.
Crumble the cottage cheese in a large mixing bowl. Add hung curd, sugar, rose water and the cooled semolina mixture. Blend to a smooth consistency.
Pour this cheese mixture over the vermicelli crust. Bake for 30 minutes or till brown on top, set on the sides and a little jiggly in the centre.
Cool the cheesecake completely. Serve warm or cold, garnished with pistachios and rose petals.