Abstract: This study deals with the development of Spongy Dessert by incorporating the “mucilage” powder extracted from the seeds of psyllium (Plantago ovata). The mucilage powder was incorporated at 3.0, 3.5 4.0 & 4.5 % level in the Chhena (milk solid) prepared from the low fat cow milk. On the basis of results obtained through organoleptic evaluation, the Spongy Dessert prepared by incorporating 4% mucilage was selected and analyzed for nutrients. The developed product namely herbal rassogolla prepared by incorporating 4.0 % mucilage powder was a good source of protein (13.8 g/100g) and dietary fibre (1.5), low in carbohydrates (18.8 g/100g), saturated fat (0.8 g/100g) & energy (141.2 Kcal) and free from trans fat. This mucilaginous spongy dessert has the properties to provide relief from constipation and acidity.