A study was conducted to find out scale of production, compositional, physico-chemical and sensorial qualities of rasmalai in Hisar city, Haryana. The results revealed that 70% respondent procured milk from vendors, used buffalo milk for sweetened condensed milk (SCM) and cow milk for chhana patties making. Survey further revealed variation in the quality evaluation, milk used per batch, source of heating method and shelf life of the product. The composition of market samples for fat, protein, total carbohydrates, total solids and ash varied between 9.2 to 10.97, 9.63 to 11.3, 16.8 to 18.82, 38.54 to 40.30, 1.26 to 1.31 per cent, respectively, in chhana patties and between 6.46 to 7.55, 6.47 to 7.25, 17.78 to 19.60, 33.01 to 34.92 and 1.08 to 1.28, respectively, in SCM. The acidity and pH of the chhana patties samples varied between 0.30 to 0.47 and 6.44 to 6.60, respectively, while in SCM part varied from 0.32 to 0.45 and 6.33 to 6.48, respectively. Coliform and yeast and mould count were varied between 4 to 18 and 4 to 13, respectively, and overall sensory score of market samples ranged from 7.03 to 7.67.