I am also using a 5×7 Pyrex pan for baking the cake, line the pan with parchment paper.
Mix the ricotta, sugar, cardamom, and saffron together well. Transfer the ricotta cheese mixture into a round Pyrex bowl. It should be around 1/2″ thickness. Bake it at 300 degrees F for 35 minutes.
After 10 minutes cover the cake with aluminum foil, which will prevent the cake browning from the top. Let it cool off to room temperature.
While baking the cake, prepared the milk. Boil the milk in a frying pan on medium heat until the milk reduces to about 1 cup (Make sure wet the frying pan before putting the milk to prevent milk not to burn). Stir the milk occasionally. Set aside.
Take the ricotta cake out into the serving plate, pour the milk over and garnish with almonds and pistachios. Keep it in the fridge for at least one hour, serve chill.
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