Remove excess of sugar syrup from the mini rasgullas.

Grate the khoya finely and mix powdered sugar in it.

Knead into a smooth dough. Add little milk if required to get the right consistency. Cook the mixture on high heat for 2-3 minutes.

Cool and add the rose essence and knead well. Divide the khoya mixture into sixteen equal balls. Lightly flatten the balls by pressing it in center using the thumb.

Thin the edges and place the mini rasgulla in it. Now cover the rasgulla with the khoya so that no part of the rasgulla is left exposed. Roll into balls. Powder the three tablespoons of khoya in a mixer.

Roll the balls in this to finish off the kheer kadam. Refrigerated.

Serve.