Add ricotta cheese to a medium size, heavy bottom non stick pan. Cook on medium heat, stirring constantly. The cheese will initially melt and then will come together into a sticky dough consistency. This takes about 5~6 minutes.
In a small bowl, warm 2 tablespoons of cream. Add the saffron, swirl around and set aside.
Once the ricotta cheese is thick, add in the condensed milk, dry grated coconut and the remaining heavy cream. Mix well until the mixture is smooth, a whisk is best to use here.
Add the saffron flavored cream and ground cardamom. Mix well and cook, stirring constantly until the mixture thickens considerably and starts to leave the sides of the pan, about 20~25 minutes.
Turn off the heat and let the mixture cool. Once cool enough to handle, take about a tablespoon of ricotta coconut mixture to form into balls. Cool completely and store them in the fridge for up to 1 week.