bring this mixture to a boil over moderately high heat. Remove pan from heat and stir in finely chopped green chilli and ginger in gelatine mixture. Divide the mixture among eight cup ramekins. Place half a laddoo in the centre of each ramekin, layer again with mixture, and cool it to room temperature. Cover the ramekins for at least four hours or overnight. Take milk and start reducing it on a slow fire to ¼ quantity of actual, then add in saffron and mix honey. Serve the de-moulded Panna Cotta, garnished with rabri sauce.