The present investigation was undertaken to study the effect of pomegranate juice incorporation on the sensory quality and overall acceptability of Rosogolla. Rosogolla was prepared from fresh cow milk using the traditional method with slight modifications, and different levels of pomegranate juice were incorporated during the soaking stage. Five treatment levels (T0–T4) were evaluated, with T0 serving as the control. The sensory quality of the prepared Rosogolla was assessed using a 9-point hedonic scale for flavour, taste, colour and appearance. The sensory scores revealed significant differences among the treatments, with the incorporation of pomegranate juice positively influencing the organoleptic characteristics of Rosogolla. Statistical analysis using one-way ANOVA indicated a significant effect of treatment on sensory acceptability (F = 18.08, p < 0.05). Among the treatments, T3 recorded the highest overall acceptability score of 7.40, followed by T4 (7.30), T2 (7.00), T1 (6.60) and the control T0 (6.30). Treatment T3 also showed superior scores for colour and appearance, while pomegranate incorporation improved flavour and taste. The findings indicate that moderate incorporation of pomegranate juice can enhance the sensory quality and consumer acceptability of Rosogolla. Therefore, T3 may be considered the most suitable formulation for the development of a value-added, fruit-enriched functional dairy sweet with potential for commercial application.