In a large bowl combine the drained ricotta cheese, sugar, saffron strands and cardamon powder. Using a stand mixer/electric mixer, or even a whisk, mix and everything together until the ricotta is light and airy, about 1-2 mins.
Fold in the chopped almonds and pistachio and give everything a good mix.
Transfer the mixture into a pipping bag or zip-lock bag, if using a zip-lock bag cut a med size hole. Make sure the hole you cut it big enough so the almonds and pistachio don't get stuck.
Putting slight pressure on the pipping bag, instead the tip of the pipping bag into the cannoli shell. You will see as you squeeze the pipping bag the cannoli will get filled very quickly so don't apply to much pressure.
Optional: Dip the sides of the cannolis into some chopped pistachio and almonds. I also used dried rose petals for a extra fancy touch. You can also sprinkle with extra powder sugar on top before serving. Enjoy!