Cheese Mixture

• 32 oz whole milk ricotta cheese
• 1/2 t ground cardamom
• dash of cinnamon
• 5 T sugar

Milk Mixture

• 1 14oz can sweetened, condensed milk
• 1 12oz can evaporated milk
• 16oz whole milk
• 1 T rosewater
• 1/4 c pistachios, crushed
• 8-10 saffron strands (optional)
• 1/8 t ground cardamom

• pistachios, crushed (for garnish)

Preheat the oven to 325F. Combine ingredients for cheese mixture and set aside. Spray a standard-size muffin tin with vegetable oil. Fill each hole with 2 tablespoons of the cheese mixture. Fill a 9×13 pan halfway with water and place on the bottom rack of the oven. Place the muffin tin with the cheese mixture on the rack above (middle of the oven). Bake for 25-30 minutes. Check the cheese “cakes” to see if they’ve firmed up. They should no longer pour, but will be soft. If still too loose, bake 5 min more until more solid. When done, remove from oven and place in the refrigerator immediately. Allow to cool for 15-20 minutes.

Combine all the ingredients for the milk mixture in a large saucepan. Heat on the lowest setting until just until warm. Do not boil or simmer. Pour into a 9×9 pan and add the cheese “cakes”. Soak the cheese “cakes” in the milk mixture overnight. Garnish with crushed pistachios.

Makes 24 cheese “cakes”.