Thandai Panacotta Cups

Take milk into a small bowl, and stir in the gelatin /China grass powder and aside.

Crush the digestive biscuits and then set them to the bottom of the the serving cups and let them rest in fridge for atlest 30min.

In a pan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, Pour the gelatin and milk into the cream, stirring until completely dissolved. Add in the thandai powder, the cardmoms and the Saffron. Cook for one minute, stirring constantly. Remove from heat. And wait for few minutes to cool.

Add it to the serving cups from the fridge. Let it cool in room temperature. Once cooled set them covered in the fridge for atlest 6hrs before serving.