Prep Time::20 mins
Cook Time::35 mins
Additional Time::30 mins
Total Time:: 1 hr 25 mins
Servings::12
Yield::12 dumplings
Ingredients
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1 (15 ounce) container whole-milk ricotta cheese
¼ cup white sugar
3 cups half and half
1 cup white sugar
¼ teaspoon ground cardamom
½ teaspoon rose water (Optional)
1 pinch saffron
1 tablespoon chopped blanched almonds
2 teaspoons chopped pistachio nuts
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Blend 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 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.
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.