1) In a bowl, crush up 1 cup of biscuits. You can use a rolling pin or just crush them by hand. They should be small pieces, but not powder. Set them aside.
1) In a small microwave safe cup or bowl, warm 2 Tbsp of milk until just warm (about 30 seconds). Add the milk to a mixing bowl along with 1/2 tsp crushed saffron.
2) Let the milk and saffron steep for 10 minutes.
3) After 10 minutes add 1 Tbsp Thandai powder and mix well.
4) After everything is thoroughly incorporated, add 8oz. of room temperature cream cheese, 1/2 tsp cardamom essence or powder and 3/4 cup sugar.
5) Using an electric beater, mix everything until well combined, about 2-3 minutes.
6) Add 3/4 cup heavy cream and mix again until everything is light and fluffy, about 5 minutes. Set aside.
1) In a mixing bowl add 1 cup heavy cream, 2 Tbsp rooh afza syrup and 3 Tbsp powdered sugar. Whip with an electric mixer until it thickens and forms stiff peaks.
PRO TIP: To make different colors, remove some of the whipped cream and add in food color. This will make it look fun and festive for Holi!
1) To assemble the cheesecake cups, take the cheesecake filling and place it in a piping bag. Do the same with the rose whipped cream in another bag.
2) In the bottom of the cup, add enough crushed biscuits to cover the bottom of the glass (about 2 Tbsp depending on the size of your cup).
3) Next, pipe some of the cheesecake filling and repeat this process with the biscuits and cheesecake filling one more time. You should have 3 layers of biscuits and 2 layers or cheesecake filling.
4) For the last layer on top, pipe some of the rose whipped cream and finish with candy coated fennel seeds for garnish.
5) Refrigerate for at least 1 hour.
6) Serve and Enjoy!