Ingredient ! 1 (15 ounce) container whole-milk ricotta cheese. one by four cup white sugar. 3 cups half and half. 1 cup white sugar. one by four teaspoon ground cardamom. half teaspoon rose water (optional). 1 pinch saffron. 1 tablespoon chopped blanched almonds. 2 teaspoons chopped pistachio nuts.
Preparation ! Preheat an oven to 350 degrees Fahrenheit (175 degrees Celsius). Blend the ricotta cheese and one by four cup sugar together in a bowl with a hand mixer divide the mixture between 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter. While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.