Start by mixing 3/4 cup milk with agar-agar powder in a bowl. Let it rest for 7-8 minutes so the agar-agar can bloom properly.

In a blender, combine the betel leaves, fennel seeds, gulkand, thandai powder, and 2 tablespoons of water. Blend until smooth, then strain the mixture through a fine sieve.

In a saucepan, gently heat 1 cup of heavy whipping cream along with the remaining 1/4 cup of milk. When warm, add sugar and whisk until fully dissolved.

Once the sugar is dissolved, stir in the bloomed agar-agar mixture until it completely dissolves. Then add the strained paan blend, mixing it well.

Allow the mixture to cool for about 5 minutes, then strain it again to ensure a silky consistency. Grease your ramekins with a little oil or non-stick spray before pouring in the panna cotta mixture.

Let the filled ramekins sit at room temperature for 15-20 minutes before transferring them to the refrigerator. Chill for at least 5 hours or until fully set.

When ready to serve, warm the bottoms of the ramekins in lukewarm water for a few seconds. Gently loosen the edges with a knife, then invert each ramekin onto a plate, garnishing with thandai, saffron, and a cherry.