First remove excess of sugar syrup from the mini rasgullas.
2
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.
3
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.
4
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.