Preheat oven to 375 degrees Fahrenheit (190 C). Grease a 24 cup mini muffin pan, set aside.

In a food processor, combine the ground almonds, powdered sugar, rice flour, millet flour and salt. Pulse until well combined.

Add the vanilla, egg whites, and whole egg and pulse a few times until blended (about 3 pulses).

Add the melted butter and pulse a few more times until the mixture is well blended and smooth (about 5 pulses this time).

Using a tablespoon measure, pour a heaping tablespoon into each mini muffin cup. Making sure the batter is divided as evenly as possible.

Top each cup with a 1/4 teaspoon of gulkand.

Bake for 10 to 12 minutes until the edges are golden brown.

Remove from oven, let cool for 5 minutes in the muffin pan. Remove and cool on a cooling rack.

Melt the white chocolate using a double boiler. Find a heat safe bowl that fits into a saucepan without touching the bottom. Add some water to the saucepan, making sure that it doesn’t not touch the water. Heat the saucepan until the water comes to a simmer. Lower the heat to the lowest possible and place the bowl over the saucepan. Add the white chocolate and let melt. Stir until the white chocolate is melted and smooth. Remove the white chocolate bowl from the saucepan and let cool.

In a medium bowl, using an electric beater, beat together the cream cheese and butter until smooth. Add the butter, vanilla and cooled white chocolate. Mix well.

Add the powdered sugar and beat until well mixed and fluffy.

Frost the mini cakes with a dollop of frosting.