Ingredients

• 1 , 15 ounce
• 0.25 cups white sugar
• 3 cups half and half
• 1 cup white sugar
• 0.25 teaspoons ground cardamom
• 0.5 teaspoons rose water , Optional
• 1 pinch saffron
• 1 tablespoon chopped blanched almonds
• 2 teaspoons chopped pistachio nuts

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
3. 3 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.
4. 4 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.

Nutrition per serving