Crush almonds, pistachio and
cashew-nut. Add raisins, cardamom powder, charoli, saffron and
ricota cheese and mix well. Make small balls.
Roast the remaining ricota
cheese. Add sugar. Stir until it thickens and leaves the side
of the pan. Remove from the gas and cool it. Make round balls
from the ricota cheese.
Take one ball, press between
palms and fill the small balls. Close and form into a ball.
Prepare all the balls.
Decorate and press rose
petal over it.