Very lightly grease 6 ramekins, or small bowls. Set aside.

In a large bowl mix yogurt, ½ Cup cream, Rose syrup and Rose essence, whisk until well combined and smooth.

In a small bowl whisk Agar powder into ¼ cup warm water until combined.

In a small pan or saucepan heat remaining 1 cup cream and sugar over low to medium flame, stirring often. Once sugar is dissolved add agar powder mixture and continue stirring until mixture is hot and simmering but not boiling. It will take around 1-2 minutes. Make sure not to boil this mixture.

Now pour this mixture into yogurt mixture and whisk until well combined. You will need to do this faster as agar will start to set.

Divide this Panna cotta mixture among prepared ramekins or bowls and chill into refrigerator until set or at least for 4 hours.

De-mould Rose Yogurt Panna Cotta from the ramekins and serve with chopped pistachios on the top.