Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 200ºC oven for about 75 minutes in a flat dish covered with aluminum foil. The cheese should have hardened and turned a pale brown.

Thicken the half and half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the original volume.

Add the remaining half cup sugar, cardamom pods, bay leaf, vanilla and rose water (and any other flavoring that you may want) to the Half and Half. Heat for a few minutes.

After the cheese has been baked, cut it into 3 cm squares and add to the hot thickened half and half. Cool for a few hours in the fridge.