In a small bowl, sprinkle the gelatin over 3 tablespoons water; let stand until softened, 5 minutes.

Break the cardamom pods and reserve the seeds.

In a small saucepan, bring the cream, ⅓ cup sugar and cardamom to a simmer.

Remove from heat and whisk in the gelatin.

In a medium to large bowl, whisk the yogurt until smooth.

Pour the cardamom cream mixture into the yogurt through a fine sieve to remove the cardamom seeds.

Pour the mixture into six ½ cup ramekins and refrigerate until set (3 hours to overnight).

Meanwhile, in a small saucepan, simmer the rose water and ⅓ cup sugar over moderate heat until the syrup has reduced down to a thick syrup. Set aside at room temperature.

To serve, run a knife or small spatula around the inside of each ramekin.

Set a plate on each ramekin and invert each panna cotta onto a plate (you may have to tap and shake the ramekins to loosen the panna cottas).

If all else fails, you can set the ramekin in a bowl of warm water for 30 seconds to release the sides.

Slice the strawberries and arrange them around the panna cottas.

Drizzle with some of the rose water syrup and serve.