Prepare the Cheese

• Pour the milk and malai into a large, heavy-bottomed pan and heat over medium heat until the mixture comes to a rolling boil. Stir occasionally to prevent the milk from scorching.
• Add a pinch of salt and stir gently to combine.
• Reduce the heat to low and gradually add the vinegar, one tablespoon at a time, while continuously stirring. You will notice the milk curdling as the solids separate from the whey.
• Once the milk has completely curdled, turn off the heat and strain the mixture through a muslin cloth or cheesecloth set over a large bowl. This will separate the curds from the whey.
• Rinse the curds under cold running water to remove any residual vinegar taste.
• Squeeze out as much water as possible from the curds, then transfer them to a blender jar. Add 5-6 tablespoons of the reserved whey water and blend until the mixture becomes smooth and creamy.
• Transfer the blended cheese to a bowl lined with cling wrap, cover tightly, and freeze for 30 minutes to firm up.
• Your homemade cream cheese is now ready to use in the recipe.

Prepare the Base

• Add the digestive biscuits to a blender along with the melted butter. Blend until the mixture becomes a fine, sandy texture.
• Line a 6-inch cake tin with parchment paper for easy removal.
• Pour the crushed biscuit mixture into the tin and press it down firmly with the back of a spoon or the base of a glass to create an even layer.
• Place the prepared base in the refrigerator for 15-20 minutes to set.

Make the Cheesecake Layer

• In a large mixing bowl, add the prepared cream cheese. Using an electric hand whisk, beat the cream cheese until it is smooth and creamy.
• Gradually add the powdered sugar and vanilla extract, whisking continuously until well combined.
• Pour in the heavy cream and whisk again until the mixture becomes light, fluffy, and fully incorporated.
• Transfer the cheesecake mixture into a piping bag and set it aside for assembling.

Assemble the Cheesecake Bites

• Remove the chilled biscuit base from the refrigerator. Spoon a generous layer of carrot halwa onto the biscuit base, pressing it gently to ensure it is evenly spread.
• Pipe a layer of the cheesecake mixture on top of the carrot halwa. Smooth the surface with a spatula for a clean, even layer.
• Place the assembled cheesecake bites in the refrigerator and chill for 3-4 hours or, preferably, overnight to allow the flavors to meld and the layers to set firmly.

For Topping

• Once the cheesecake bites are set, carefully remove them from the refrigerator or freezer. Unmold them gently to maintain their shape.
• Garnish with a dollop of carrot halwa, a sprinkle of ground pistachios, and a few rose petals for an elegant touch.

Serve

• Serve the cheesecake bites chilled for the best texture and taste. These bites are a delightful fusion of creamy cheesecake and the rich, traditional flavors of carrot halwa!