Boil water in a pan over high heat. Sprinkle with gelatin powder.

Stir to dissolve gelatin. Remove from heat. Set aside to cool completely.

Tear the bread slices into small pieces. Place them in a food processor. Process to fine breadcrumbs. Set aside.

Place a large saucepan over medium-high heat. Pour in milk. Add saffron strands. Stir to combine.

Add condensed milk, cream, white sugar and breadcrumbs.Stir to dissolve sugar. Reduce heat to medium.

Simmer, stirring constantly, for 10-12 minutes or until the mixture thickens.

Stir in ground cardamom. Heat through. Remove from heat. Leave to cool completely.

Add cooled gelatin mixture to the cooled rabri mixture. Pour them into oiled panna cotta molds or small plastic cups.

Place in the refrigerator to set for about 4 hours or overnight.

Line a flat tray or baking tray with baking paper. Set aside.

Place butter, sugar and water in a saucepan over low heat. Stir to dissolve sugar.

Boil for about 5 minutes or until sugar is caramelized (gets a golden brown color).Remove pan from heat.

Pour sugar mixture into the prepared tray. Spread it as thin as possible. Sprinkle with flaked almonds. Leave to set.

Once set, break into small pieces.

Place the panna cotta molds in a small container filled with warm water for about 5 seconds.

Invert onto a serving plate, and carefully remove the panna cotta from the mold.

Place almond brittle on each panna cotta.

Top with flaked almonds, saffron strands, and rose petals.