Ingredient!
1 (15 ounce) full ricotta cheese with milk
1/4 cup white sugar
3 cups half and half
1 cup of white sugar
1/4 teaspoon of ground cardamom
1/2 teaspoon of rose water (optional)
1 pinch of saffron
1 tablespoon chopped blanched almonds
2 teaspoons chopped pistachio nuts
Preparation!
Preheat an oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix the ricotta and 1/4 cup of sugar together in a bowl with a hand mixer and divide the mixture between 12 muffin cups.
Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before allowing to cool on a rack. Place the cheese balls on a dessert plate.
While the cheese is baking, pour half and half into a pan and simmer over low heat for 10 minutes. Stir 1 cup of sugar, cardamom, rose water and saffron into the other half and add another 2 minutes. Remove from heat and let cool completely. Drizzled the cooled mixture over the cheese balls. Sprinkle the almonds and pistachio nuts over the cheese balls to serve.