• Soak the saffron strands in one tablespoon of warm cream or milk in a small bowl. Set it aside.
• In a non-stick pan, add ricotta cheese and cook over medium heat, stirring continuously.
• Soon, ricotta cheese will release moisture, and the mixture will become thinner and very moist. Continue cooking and stirring until the excess moisture evaporates from the ricotta cheese.
• Then, add the soaked saffron and heavy cream. Mix thoroughly. Keep the heat on low and continue cooking the mixture while stirring continuously.
• Cook the mixture until it thickens and starts pulling away from the sides of the pan. It will take about 10-12 minutes.
• Once the mixture is thickened, add powdered sugar and ground cardamom. Mix well to dissolve the sugar completely.
• Continue cooking, stirring continuously, until the mixture becomes thick like a soft dough. Do not overcook, as the mixture will become thicker upon cooling. You can do the test by taking a small amount of the mixture, letting it cool, and then rolling it into a smooth ball. If you can roll it without sticking to your fingers, the mixture is ready.
• Turn off the heat and add kewra essence. Mix well and transfer the mixture to a ghee-greased plate and spread it out. Let it cool.
• Take small portions of the mixture and roll them into smooth balls to shape ladoos. Garnish the ladoos with chopped pistachios if preferred.

Storing Suggestions

• Store the Kesar Malai Ladoo in an airtight container.
• They can be stored at room temperature in a cool place for two days and refrigerated for a longer shelf life.
• If refrigerated, bring them to room temperature before serving.