32 oz. Ricotta cheese 1 tsp. rosewater 1 c. sugar 6 cardamom 16 oz. half and half 1 Tbsp. pistachio (powdered) 1/2 c. sugar 1 pinch saffron
Mix Ricotta cheese and sugar in a rectangular baking tray. Mash it into a paste with a fork and bake in a preheated oven at 350 degrees for 35 minutes. When done, it will set like thick pudding. Cool and cut into 1 inch squares and set aside. Do not take the squares out of the dish. Boil the half and half and sugar for 5 minutes. When cooked, pour over the rasamalai pieces. Sprinkle with rosewater, cardamom, pistachio and saffron. Refrigerate. Serve chilled.