Prepare the phyllo cups/shells as per the package instructions. I used Athens mini fillo dough shells. It is pre-baked, but I prefer to bake it again to make it crisp. Preheat the oven to 350 degrees F, bake the shells for 3 to 5 minutes at 350 degrees F, and set them aside. Let it cool a bit.
Add the cream cheese, powdered sugar, corn starch, gulkand, and rose syrup in a mixing bowl. (yes, I add them all together, not one by one)
Using an electric hand mixer, whip the mix over medium speed until fluffy and creamy like below. You can use your stand mixer too.
You can scoop approx 1 tbsp of this flavored cream cheese mix into the baked phyllo cups. Or, using a piping bag and any tip(star or round), you can pipe in the cream cheese into the phyllo cups. Sprinkle some dried rose petals or nuts and serve immediately.
Notes
You can use any flavor of your choice. I used rose syrup and gulkand.
You can use nuts to garnish as well, but I kept it nut-free.
Make sure the cream cheese is at room temperature.