Ras Malai

This version of a popular Indian dessert consists of cheese dumplings in a cream sauce topped with pistachios and almonds.

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1 (15 ounce) container whole-milk ricotta cheese

1/4 cup white sugar

3 cups half and half

1 cup white sugar

1/4 teaspoon ground cardamom

1/2 teaspoon rose water (optional)

1 pinch saffron

1 tablespoon chopped blanched almonds

2 teaspoons chopped pistachio nuts

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.

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