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.
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:)