Mix the ricotta and condensed milk together well.
Pour the mixture into a microwave safe bowl. Cook the mixture in the microwave uncovered for 5 minutes.
While it's cooking, chop the pistachios and almonds and set them aside.
When the 5 minutes have passed, take the ricotta and condensed milk out and mix it up well.
Pop it back in the microwave for 3 minutes uncovered. Whip it up again. Pop it back in for another 2 minutes covered.
Whip it some more.It will start to darken and thicken as you whip it. Put it back in for another 2 minutes partially covering the bowl. Whip it up again.
Micowave it for another 6 minutes. Take it out of the microwave every 3 minutes stir, then pop it back in again. When it's done stir in1/4 tsp of ground cardamom and 1/2 tsp of rose water.
Pour the mixture into a lightly buttered square pan. Press it down well and flatten it. Sprinkle the top with the ground pistachios and almonds. Press them in well.
Cover the pan and either chill it in the fridge for a hour to set, or set it out on a counter for a few hours.
When you are ready to serve cut it into squares.