Dietetic and diabetic rosogolla, manufactured by utilizing low-fat cow milk and citric acid as coagulant were packed in polyethylene terepthalate jars and stored at refrigerated (7±2° C) and room (26±2° C) temperature. 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 mold count increased slowly in the samples stored at 7±2º C, but very sharply when stored at 26±2º C. Coliform count in both the cases was observed to be zero.  A concentration of 40º brix of both sugar syrup and sorbitol when used for cooking and soaking can give a shelf-life of more than 40 days at refrigeration temperature.