32 oz. Ricotta cheese
1/2 c. or more sugar
16 oz. half and half
1/4 tsp. peeled and crushed cardamom
1 tsp. chopped pistachio nuts

Mix 32 oz. of Ricotta cheese and 1/2 cup (or more according to taste) of sugar. Press into baking pan 13x9 inch. Bake at 350 degrees for 35 minutes - until the sides become slightly yellow brown. Cool and cut into 1 1/2 inch squares.

Mix half and half with 1/2 cup of sugar. Add 1/4 cup teaspoonful of peeled and crushed cardamom to the mixture. Pour this on top of the squares. Sprinkle chopped pistachio nuts on the top. Keep refrigerated for 2-3 hours. Serve 1-2 pieces with the liquid.