Yields: 30 small pedas.
Core Spices and Flavorings-
1 tsp cardamom powder
1/2 stick butter
1 lb ricotta cheese
1 1/2 cups sugar
2 1/2 cups dry milk powder
sliced pistachio nuts (optional)
saffron soaked in milk (optional)
Melt butter in a non stick pan on medium heat and add the cheese.
Add saffron paste and stir this mixture.
When the cheese begins to bubble add sugar and stir on medium heat for about 15-20 minutes until the mixture begins to thicken.
When the mixture looks lumpy add the cardamom and dry milk powders and stir until the moisture evaporates.
Turn off the heat and when the mixture is cooler make small balls and flatten them.
Use the pistachio slices to decorate the prepared sweets.
Add more dry milk powder if the mixture remains watery as some brands of riccotta cheese have more moisture.