1.    Add hot water and raw pistachios in high speed blender. Blend for 90 seconds.
2.    Strain through mesh sieve into small sauce pan.
3.    Add sugar plus agar powder (measure 1/2 teaspoon and then discard a pinch) to the pistachio liquid. Whisk the combine.
4.    Bring mixture to a boil (2-3 minutes) while stirring with a spoon to prevent the bottom from scalding.
5.    Remove from heat and pour into 8oz ramekins, fill halfway.
6.    Chill in fridge until set, about 30 minutes.
7.    Mix honey and cardamom in a small dish.
8.    Run a knife around the edges of the ramekin, place serving dish over the top of ramekin and invert. Panna Cotta should slide out easily.
9.    Drizzle with honey cardamom and sprinkle crushed pistachios.