Abstract: Rasogolla is one of the most important pleasant and charming foods to most of the people of Bangladesh. In most of the markets of Bangladesh rasogolla are more or less available, but the quality of rasogolla varies from place to place. Sometimes manufacturers add some ingredients that decrease the quality of rasogolla. That is why, this research work was carried out to study the quality of rasogolla available in markets and to compare them with rasogolla prepared in the laboratory and also to investigate both the physical and chemical characteristics. Four rasogolla samples were collected from local markets of Mymensingh district and another sample was prepared in the laboratory to conduct the experiment with the above theme. Then the rasogolla were judged by a panel of expert judges for organoleptic test and also analyzed for chemical qualities. Considering the physical and chemical properties of both the samples of rasogolla, the results indicated that the laboratory made rasogolla was significantly better in quality than market rasogolla. As the laboratory made rasogolla was prepared with special care whereas market rasogolla might have the adulterated during preparation. It may be suggested that to obtain the better quality rasogolla proper method, proper composition of the ingredients, and also the strict hygienic and sanitation measures should be followed that will also gives the consumers satisfaction.