Thadai Masala

1. 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.
2. Add all ingredients, including the nuts and saffron, to a blender and blend until you have a fine powder.

Panna Cotta

1. In a heavy bottom sauce pan 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.
2. Pour cream into your mold or cup.
3. 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!