Present investigation was planned to study the effect of concentration of cooking sugar syrup in the preparation of good quality Rasogolla, Cow milk standardized to 4% fat wus coagulated by adding citric acid (1.5% solution) until the acidity of Chhana whey reached to 0.18%. Chhana thus obtained was admixed with 4% maida (refined wheat starch) and 0.6% baker's yeast. The dough was incubated at 35°C for one hour followed by preparation of balls. The balls were cooked in sugar syrups of 30,40,50 and 60% concentration (s). It was observed that the Chhana balls obtained by cooking in 50% sugar syrup resulted in good quality Rasogolla with maximum voluminosity, with uniform surface without any cracks, with maximum force of disintegration (2.33 kg/ball), porosity (36.30%), Sponginess (78.40%) and best acceptable quality as colllpdreo to other three concentrdtions of cooking sugar syrups viz. 30,40 and 60%.