Ingredients for flat Balls

32 oz (2 lbs) Ricotta cheese
1.5 cups Sugar
1 tsp Cardamon powder

Directions

1. Drain water out of the ricotta as much as you can, through paper towel or a cheese cloth. It is best to let it rest for few hours until all the water comes out.
2. Pre-Heat the oven to 300-350 degree.
3. Then put it inside a bowl with the sugar, and cardamon powder, stir up completly, and drop spoonfuls into a cupcake pan.
4. Bake for about 20-30 minutes or until the entire ricotta sets and becomes puffy and bubbly on the top until all the water dries.
5. If there is still some water after cooling it a bit invert muffin pan over paper towel so it absorb the water.

Ingrediants for Sauce

32 oz Heavy Whipping Cream OR for less richness 12 oz Whipping Cream 12 0z and 12 oz Regular Milk OR use 32 oz Half and Half
1/2 cup Sugar (or to taste)
Saffron (optional) pinch
few drops of Rose water (optional)
2 tsp Pistacious (crushed)

Directions

1. In a sauce pan boil the cream until thick and hot, add in your sugar and essense.
2. Cool a bit and pour it into a rubbermaid airtight container.

Final Touch

1. When the ricotta is done and cooled, take a spoon and carefully scoop out each piece from the mini-cupcake pan and drop them in the creamy sauce you prepared.
2. Garnish with chopped pistachios.
3. Seal tight and store in the fridge overnight for the best taste.