Place sugar and ½ cup water in a saucepan over high heat. When sugar dissolves, lower the heat and simmer until the mixture reaches one thread consistency. Set aside. Keep the mixture hot.

Meanwhile combine together besan flour and water in a bowl. Heat oil for deep frying in a large pan. Spoon mixture into a perforated ladle or pan placed over the pan with hot oil. Fry the droplets of batter until golden, and transfer into the sugar mixture. Soak boondis for 5 minutes. Set aside. Keep warm.

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Place cream cheese in a bowl. Using an electric mixer, beat until soft. Add sugar and salt. Beat again until fluffy. Add cream. Beat until fluffy and soft peaks form. Fold in 2 tablespoon thandai masala. Refrigerate until ready to use.

Place cream, sugar and rose essence in a large bowl. Using an electric mixer, beat until soft peaks form. Refrigerate until ready to use.

Line a 12 hole muffin tin with muffin liners. Divide sweet boondi among the holes. Press down lightly using the back of a spoon or small glass. This is the base layer of the cheesecake. Refrigerate for 5 minutes.

Top the boondi layer with the cream cheese layer. Refrigerate for another 4 hours or until firm.

Divide the whipped cream frosting among the cheesecakes. Decorate with almond slices and mint leaves or as you like.