Raskadam By Ambika Gupta

First remove excess of sugar syrup from the mini rasgullas.

Here I am using homemade khoya, so its colour is brown besides original colour of sweet.So, take khoya in a plate, add powdered sugar, mix well and add rose essence , now knead well to make a nice smooth dough and make balls.

Now take one khoya ball and flatten it very gently, place one rasgulla in center of it and lift the khoya from all sides and roll back giving a round shape. Similarly prepare all balls.

Take a plate, place grated coconut in this and roll all prepared balls on coconut and coat them properly, place them in serving dish.place this raskadam in referigerator for 1 hour prior serving.