Place cupcake liners in a cupcake pan.

Pulse Parle-G cookies and cardamom in a blender until they are crumbs.

Add in the ghee and mix thoroughly.

Scoop about 1 tbsp of the cookie mixture into a lined muffin tray and press firmly. Refrigerate while making the cheesecake filling.

Place the white chocolate in a microwave safe bowl with the rose water. Melt in microwave for 30 seconds. Mix together until the chocolate is melted. Microwave for an additional 15 seconds if needed.

Place cream cheese, cool whip, and melted white chocolate in a large mixing bowl. Use a toothpick to add the pink gel food coloring. With a hand mixer, combine the ingredients together.

Scoop about 1/4 cup of the filling into each liner.

Sprinkle dried rose petals on top for a garnish.

Refrigerate for at least 4 hours to set (overnight is better).

Enjoy!