Pour 3/4 cup milk in a bowl. Add agar-Agar powder to the milk. Mix to combine. Let it rest for 7-8 minutes.
Assemble the paan ingredients – paan leaves, fennel seeds, Gulkand (rose petal jam), and Thandai powder.
Transfer the paan ingredients to a blender. Add 2 tablespoons of water and blend until smooth. TIP - Do not add more water.
Strain the paan mix through a fine strainer. Set aside.
Meanwhile, add cream and the remaining 1/4 cup milk to a pan. Allow it to simmer.
Add sugar. Whisk constantly until the sugar is fully dissolved and mixed in properly.
Stir in agar-agar mixture. Continue stirring for about 2-3 minutes until agar-agar is fully dissolved.
Pour in the paan mixture.
Continue stirring until the cream is steaming (do not boil).
Remove from heat and let it cool 5 minutes. Strain the liquid through a fine strainer.
Lightly grease your ramekins or molds. Pour the mixture into 4 ramekins or bowls. Allow the panna cotta to sit at room temperature for 3-4 minutes before refrigerating. Cover with a plastic wrap and refrigerate.
Refrigerate and allow it to set for at least 5 hours.TIP- To unmold the paan panna cotta, place the cups (in which panna cotta is set) in lukewarm water for 2-3 minutes.
Carefully loosen the sides of the mold with a knife. Be careful not to cut through the Panna cotta. Invert the mold over a plate. Gently pat on top of the mold and jiggle it, paan panna cotta will slip out easily.
Garnish with thandai powder, saffron strands, and cherry.
Spoon rose syrup all around the panna cotta and serve.