1)  15 oz Whole Milk Ricotta Cheese
2)  1 1/4 cup Sugar
3)  One pint Fat Free Half and Half
4)  A pinch of saffron ( Optional)
5)  1/4 tsp crushed cardamom seeds
4)  4 tsp blanched almonds
5)  2 tbsp crushed pistachios
6)  1/2 tsp Rose water

To make the syrup:
Thicken the half and half by simmering over low heat for few minutes.
Add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. Heat for a few minutes and allow them cool.

Mix 1/4 cup of sugar with the Ricotta cheese by using a spatula or hand mixer.
Spread Ricotta cheese mix on a Muffin Pan
Bake at 350 degrees for 35- 40 minutes or until  it turns light brown. Insert a tooth pick and if the tooth picks comes out  clean , it’s ready to come out from the oven.Cool at room temperature. Remove the baked cheese mix and place in a dessert  bowl.
Pour half and half mixture over the Ricotta cheese cakes and decorate with Pistachios and Almonds.
Keep Rasmalai in the fridge for few hours and serve cold

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