• Cooking Time: 35 to 40
  • Servings:
  • Preparation Time:



  • 15 oz Whole Milk Ricotta Cheese
  • 1 ¼ cup Sugar
  • One pint (473ml) Fat Free Half and Half Milk
  • A pinch of saffron
  • ¼ tsp crushed cardamom seeds
  • ½ tsp rose water (optional)
  • 3-4 tsp blanched almonds
  • 2 tbsp crushed pistachios


  • To make the syrup or Ras:
  • 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.
  • Method:
  • Mix ¼ cup of sugar with the Ricotta cheese by using a spatula or hand mixer.
  • Spread on the oven safe dish- I used muffin pan.
  • I added 2 spoons of cheese mixture in each cups. To spread evenly in the cups—place the bottom of glass in the cheese mixture or level it with the spoon.
  • 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 :)
  • Remove from oven, cool at room temperature.
  • Remove the shapes with help of your hand and place in the dessert bowl.
  • Add the cooked balls to the half and half and decorate with Pistachios and Almonds.
  • 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:)

Author Credit: Priya's Kitchen

© 2006-2017 BakeSpace, Inc. All Rights Reserved