Ingredient!
1 (15 ounces) container of whole milk ricotta cheese
1/4 cup white sugar
3 cups half and half
1 cup white sugar
1/4 teaspoon ground cardamom
1/2 teaspoon 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 cheese and 1/4 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 in the center comes out clean, 35 to 40 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls on a dessert plate.
While the cheese is baking, pour half and half into a saucepan and bring to a simmer over low heat squirt 10 minutes. Stir in 1 cup of sugar, cardamom, fry water and saffron in half and simmer for another 2 minutes. Remove from heat and allow to cool completely. Sprinkle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.