In a funny feature {in The Telegraph} on which sweet is more popular, Tapan Das of the legendary Nalin Chandra Das & Sons had said:“That’s because there are a lot of specifications for making rosogolla. First, it has to be a porous chhana ball with sufficient moisture-containing pores. And the chhana shouldn’t be in a paste form; a little coarseness is necessary. Then you need a sugar syrup, which is 66.6g of sugar in 100ml of water. You have to boil the chhana balls in that syrup at 100 degrees Celsius. If you mix anything like suji or mango pulp with the chhana, the ball will break when tossed into the boiling syrup.”
Read it here.