1. To Make the Syrup: 2. Thicken the half and half by simmering over low heat for few minutes.Add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. Heat for a few minutes and allow them cool. 3. To Make the Cheese: 4. Mix ¼ cup of sugar with the Ricotta cheese by using a spatula or hand mixer. 5. Spread in the muffin pan. ( 2 spoons of cheese mixture in each cup). To spread evenly in the cup, use the bottom of glass to flatten. 6. Bake at 350 degrees for 35- 40 minutes or until it sets or until it turns light brown. You can also check with help of a tooth pick. Insert the tooth pick into the cheese- if the tooth pick doesn't come out sticky with cheese it means you are all set to take the tray out from the oven :) 7. Remove from oven, cool at room temperature. Remove the shapes with help of your hand and place in the dessert bowl. 8. Add the cooked balls to the half and half and decorate with Pistachios and Almonds. 9. Let it stay immersed for about an hour. You can either serve it cold or warm. I usually keep in the fridge for few hours and serve cold:). ---------------------------------------------------------------------------
Nutrition
Ingredients
