Indian Lassi Panna Cotta

• 1 1/2 cups milk low-fat
• 3/4 cup sugar, superfine
• 1 pinch cardamom seeds
• 2 teaspoons rosewater
• 2 teaspoons gelatin, unflavored
• 1 tablespoon water
• 1 cup yogurt natural, low-fat
• 1 x pistachio nuts roasted, crushed
• 1 x coconut shredded, lightly toasted, to serve

1. Heat milk, sugar, spices and rose water in a medium saucepan until mixture comes to a simmer.
2. Place gelatine in a small heat-proof jug and stir in water until well combined.
3. Place jug in a small pan filled with simmering water and stir over low heat for 2 minutes or until gelatine has dissolved.
4. Remove from heat and leave at room temperature for 10 minutes or until cool.
5. Whisk yoghurt and gelatine into milk mixture and pour mixture into four 1 cup capacity moulds or glasses.
6. Refrigerate for several hours or overnight.
7. Turn panna cotta out of moulds or leave in glasses and sprinkle with pistachios and toasted coconut.

milk, sugar, cardamom seeds, rosewater, gelatin, water, yogurt natural, nuts, coconut

Taken from recipeland.com/recipe/v/indian-lassi-panna-cotta-49360 (may not work)