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Abstract. Dairy desserts with high protein and low carbohydrates are increasingly in demand for health reasons and use of low glycemic index (GI) natural sweeteners is developing. Coconut sap (GI 35) and stevia (GI 0) were used as natural sweeteners to prepare sweet syrupy cheese ball (Rasgulla) with same sweetness index of sucrose. Defatted soy flour used in place of maida to increase protein content. Chemical changes were studied for pH and acidity of syrups, free fatty acid and sensory evaluation of rasgulla samples for 10 days at interval of 2 days. Sucrose, coconut sap and stevia were accounted in ratio of 100:0:0, 20:80:0, 20:0:80, 0:100:0, 0:80:20, 0:20:80 and 0:0:100 to prepare syrups for rasgulla. pH of syrups decreased and acidity increased with increased storage period for all samples. Syrups with higher percentage of stevia showed lesser changes in pH (5.37% ±0.13) and acidity (16.15% ±0.07) up to 10 day due to antioxidant activity of stevia. Coconut sap syrup showed major changes in pH (9.06% ±0.04) and acidity (18.73% ±0.04) due to presence of acids and fermentable nature. Development of free fatty acids was significantly same and highest in samples prepared in 100% coconut sap syrups. Overall acceptability using hedonic scale of samples reduced as coconut sap and stevia concentration increased. Samples with 80% stevia and 80% coconut sap were shelf stable by chemical and sensory analysis on day 10 and day 8 respectively.