Aim: Study was conducted with artificial sweetener based syrups to be used in the preparation of Gulab jamun with an objective to get low calorie foods. Methods: The sweeteners used in the study were Stevia, Maltitol and Sucralose. For sugar free product the syrup concentration was optimized using response surface methodology. A rotatable central composite design (CCRD) was applied on three controlled variables viz. Maltitol, Stevia and Sucralose. Sweetness, lingering sweetness, color, softness, and textural properties were evaluated by trained sensory panelists using combined methods Quantitative Descriptive Analysis. Texture and taste profile was done by Texture Profile Analyzer and Electronic Tongue respectively. Results: Threshold values for Stevia, Maltitol and Sucralose were 0.0027, 1.78, and 0.005% respectively. The hardness of fresh Gulab jamun samples ranged from 1.8-3.86N. E-tounge graph shows the variance of 2DFA (DF1 and DF2) in which DF1 ranges from 89.61 -96.54% and DF2 ranged between 3.05-8.83%. Conclusion: All three responses were significantly (p