Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups ricotta cheese
- 2 cup cream cheese
- 1 can sweet condensed milk
- 2 cups sugar
- 1/2 cup flour, sifted
- 6 cups half-and-half milk
- 1 teaspoon ground cardamom
- 1 1/2 tablespoon rose water
- 1 teaspoon saffron
- 1/2 cup almonds, sliced into thin slivers
- =
Directions
In a large bowl, combine ricotta cheese, cream cheese, flour, condensed milk, and 1 cup of sugar.
Mix thoroughly to a smooth, stiff mixture.
Make 1-in. balls and line them up on the bottom of a well-buttered baking pan.
Bake in oven for 15-20 minutes at 325oF, or until the cheese balls are lightly browned.
Transfer cooked cheese balls into a container.
In a sauce pan, pour milk; add cardamom and saffron.
Allow slow simmer, constantly stirring, until the milk has thickened into a syrupy consistency.
Remove from heat.
Pour cream syrup over the baked cheese balls.
Add rose water and almonds slivers.
Refrigerate overnight.
Serve cheese balls with chilled cream syrup.