Saffron Rasmalai With Ricotta Cheese

Ingredients:

1. Fouzee Pure Kashmiri Saffron,  7-8 strands
2. Milk, 4 cups
3. Heavy Cream, ½ cup
4. Condensed milk, ½ cup
5. Ground cardamom, 2 tsp
6. Pistachio, 2 tsp plus more for garnish
7. Ricotta cheese, 1.5 cups
8. Granulated sugar, ¼ cup

Instructions:

1. Boil the milk until it's reduced to half and then add the cream, condensed milk, saffron, pistachios and 1 tsp cardamom.
2. Cook well till the milk is fragrant. Remove from flame and let cool.
3. In a different bowl, mix the Ricotta cheese, sugar and 1 tsp cardamom.
4. Fill up a muffin tray with the Ricotta mix halfway and bake for 30 minutes at 350F.
5. Once done, let cool and then scoop with a spatula.
6. Arrange these on a serving tray and pour the saffron milk mixture over them. Garnish with pistachios.
7. Allow them to soak well by refrigerating them for an hour before serving.