Dry roast nuts on a low flame for 3-4 minutes on a skillet. Add the saffron strands to the skillet and roast for 30 seconds. Let the nuts and saffron cool.
Add all ingredients, including the nuts and saffron, to a blender and blend until you have a fine powder.
Ingredients for Thandai Masala:
1/4 cup pistachios
1/4 cup cashews
1/4 cup almonds
2 tbsp melon seeds
2 tbsp white poppy seeds
Pinch of saffron
1/4 tsp ground nutmeg
1/4 cup sugar
1/2 tsp fennel seeds
1 tbsp milk powder
2 tsp dried rose petals
1 tsp cardamom powder
In a heavy bottom saucepan add heavy cream and thandai masala on medium-high heat and bring to a simmer. Add agar agar and whisk continuously until the cream come to a boil. Then simmer on low heat for 2 minutes. Keep whisking the entire time.
Pour cream into your mold or cup.
Refrigerate for 2 hours or overnight. If you used a mold, just gently pop the panna cotta out of the mold and place onto your serving plate. Garnish with additional thandai masala and enjoy!
Serve on a base of mango and strawberry coulis with thandai masala garnish and edible marigolds and micro mint.