Abstract In an experiment involving five replications, the yields and qualities of chhana and rasogolla from goat milk, containing 1,2,3,4,5 and 6% fat were studied. Chhana was prepared by coagulating milk at pH 5.4 and 80°C using 0.5% lactic acid solution. Rasogollas were prepared by cooking chhana balls in 55% sugar syrup for 25 min. Milks with 1 and 2% fat gave chhana with dry surface, hard body and coarse texture. Chhana obtained from 3–6% fat-containing milks had fine textured, soft body with glossy white moist surface. Yield of chhana, total solids and fat contents of chhana varied significantly with variation in fat level of milk. Yields of chhana from milks containing 1,2,3,4,5 and 6% fat were 10.7, 11.6, 13.2, 14.0, 14.4 and 15.1% of the milk taken, respectively, and the corresponding percentages of fat in chhana were 9.3, 17.1, 22.2, 27.5, 33.1 and 38.0. The respective percentages of total solids in chhana were 39.8, 44.8, 47.9, 51.5, 55.2 and 58.7. While 3 and 4% milks gave round, soft, spongy rasogollas of acceptable quality, rasogollas from 1,2 and 5% milks were of poor quality. Milk with 6% fat produced rasogollas with completely decomposed body. Yields of rasogollas from milks containing 1,2,3,4, and 5% fat were 22.8, 25.4, 24.4, 28.4, and 28.4% of milk taken, respectively. The differences in yields were not significant. Increasing fat level in milk beyond 3% did not appreciably increase fat in rasogollas. Goat milk with 3–4% fat can thus be utilized successfully for preparing chhana suitable for rasogolla making which has great potential for development as cottage industry in goat-rich rural tropical Asia.