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Rasgulla was developed using different levels of coconut sap and sucrose in cooking and soaking syrups by incorporating defatted soy flour in chhana (heat acid coagulated dairy product) ballsmade from milk (4% fat). Six different levels of sucrose and coconut sap were used (1) 1000 (SR); (2) 8020 (SCR1), (3) 6040 (SCR2), (4) 4060 (SCR3), (5) 8020 (SCR4) and (6) 0100 (SCR5). Complete replacement of sucrose by coconut sap was not possible due to degradation of physico-chemical properties of it by direct heat treatment at higher temperatur
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