Ingredients and preparation are same as rasagulla, except, spoon before making sugar syrup, put 1/4 cup of sugar in a dry pan and fry it in low heat. It will start melting slowly, stir constantly until it becomes thick brown syrup. Remove from heat and add water and the rest of the sugar and heat it again. Before dropping the balls let it boil for 20 to 30 minutes vigorously. Continue as for rasagulla.