Abstract: Dietetic and diabetic Rosogolla was manufactured by using low-fat cow milk. Twelve different combinations viz., type of chhana, cooking medium (double refined cane sugar syrup and sorbitol solution) and two different concentrations (40° and 50° Brix). All of the experimental samples and control samples were then analyzed for physico-chemical, textural and sensory properties. A 40° Brix concentration irrespective of the type of cooking medium was preferred to give a highly acceptable Rosogolla. The average composition of dietetic and diabetic Rosogolla is, moisture-49.83 and 52.20%, fat-4.66 and 4.46%, protein-11.85 and 12.78%, sucrose/sorbitol-32.41 and 29.66% and ash-0.90 and 0.89%, respectively. The hot Rosogolla of both types were packed in polyethylene terepthalate (PET) jars and stored for 40 days and 6 days at refrigerated (7±2°C) and room (26±2°C) temperature respectively. During storage pH of dietetic, diabetic and control Rosogolla, decreased, while free fatty acids, 5-hydroxy methyl furfural and soluble nitrogen content increased with the advancement of the storage irrespective of the storage temperature. Total viable count and yeast and mould count increased slowly in the samples stored at 7±2°C, but very sharply when stored at 26±2°C. Coliform count in both temperatures was observed to be zero.