1/4 kilo ricota cheese
50 grams arrowroot (bisquick) 1 pinch soda
3/4 kilo sugar ghee for frying
1-tsp. cardamom & nutmeg powder
1-tbsp. Almonds - pistachio chopped.
Dissolve the sugar in a little water and boil to make the syrup. Add saffron dissolved in warm water. Make dough from the ricota cheese and arrowroot by adding water and soda. Add cardamom and nutmeg powder to the dough. Knead the dough until smooth. Make small round balls. Fry in the ghee on a low heat. Keep stirring while frying until light brown. Remove and dip into the sugar syrup. Boil in the sugar syrup for 1 minute. Add chopped almonds-pistachio.