In a bowl crush the digestive biscuits using a muddler or rolling pin
Add about 2 tablespoons of melted butter to the crushed biscuits mixing until the texture is binding
Layer this mixture into small cups or glasses placing about one and a half teaspoons in each Refrigerate for 30 minutes
In a blender combine the hung curd paneer milk powder and thandai syrup Blend until you achieve a smooth and silky texture
Pour this mixture into each cup layered with biscuits using around 2 tablespoons for each Tap gently to level the mixture Refrigerate again for at least 2 hours
Garnish with chopped pistachios a few rose petals and a drizzle of thandai syrup You can also sprinkle a few saffron threads on top to enhance the cheesecake appearance and flavor making it more inviting and fragrant
Serve chilled
