Panna Cotta:

1. In a bowl, combine the gelatin with the milk and set aside.
2. In a medium saucepan, heat the cream and sugar over medium heat, stirring constantly, until just before boiling.
3. Remove from heat and add the vanilla, salt, and gelatin. Stir until the gelatin dissolves completely.
4. Strain the mixture to remove any lumps.
5. Pour into glass jars and refrigerate for at least 24 hours.

Dibyaza:

1. Soak the dried apricots in hot water for 1 hour.
2. Blend the soaked apricots in a blender until smooth.
3. In a medium saucepan, heat the ghee over medium heat.
4. Fry the nuts in the ghee and set aside.
5. Add the whole spices to the ghee and cook for 1 minute to release their flavor.
6. Stir in the apricot juice, sugar, and lemon juice.
7. Bring to a boil and simmer for 10 minutes.
8. Add the fried nuts and remove from heat.

Serve the panna cotta with the dibyaza sauce.