Crush almonds, pistachio and cashew-nut. Add raisins, cardamom powder, charoli, saffron and ricota cheese and mix well. Make small balls.
Roast the remaining ricota cheese. Add sugar. Stir until it thickens and leaves the side of the pan. Remove from the gas and cool it. Make round balls from the ricota cheese.
Take one ball, press between palms and fill the small balls. Close and form into a ball. Prepare all the balls.
Decorate and press rose petal over it.