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Abstract: Three types of rasogolla were prepared from cow milk chhana and buffalo milk chhana named as A (100% cow milk chhana). B (100% buffalo milk chhana) and C (50% cow + 50% buffalo milk chhana). Quality of those was evaluated by physical and chemical tests. Rasogolla made from cow milk chhana gained the highest organoleptic score. In addition the addition of 50% buffalo milk chhana with 50% Cow milk chhana Produced rasogolla nearly similar to A type rasogolla.