Dissolved Gelatin in warm water and keep aside for 5 minutes. Ensure Gelatin is completely dissolved in water.
While the Gelatin is resting, mix Milk, Sugar and cream in a pan and put it on simmer.
Cook it on medium flame as you do not want it to come to a boil. Keep stirring.
Add Vanilla essence and mix well.
Once it starts to thicken a bit which would be about 5-8 minutes, take it off the heat. If you think it is thin, add some more cream and simmer for a little longer.
Now add the Gelatin mix and mix well so that it is completely dissolved.
Pour it in muffin cups or anything that you have as per the shape that you like. I used silicon muffin moulds as I wanted individual servings. If you have stainless steel moulds, it will be easy to demould. Also, slightly grease the moulds
Let it set for 2-3 hours in refrigerator.
Once set use a small knife and separate panna cotta from the moulds specially the upper sides. Do not dig the knife all the way down, just the upper part of the edges.
Now put it upside down in the dish you want to serve. You would not be able to transfer it after that.
Gently pull up the mould and your Panna Cotta will come out.
Sprinkle some Cardamom powder on top of it for that added flavor.