Burfi is a popular khoa based confection and its contains considerable amount of milk solids. The manufacture of value added products by using sapota pulp and sapota powder. The present investigation shows that, sapota pulp and sapota powder @ 5 % and 30 % sugar by weight of khoa made from buffalo milk resulted in superior quality burfi and has highest acceptability. Sapota burfi with the Treatment combination T1 and T4 (5 per cent of sapota pulp & sapota powder) resulted in to a product of better choice and with the highest score rating of 8.25, 8.25, 8.75, 8.75 and 8.50 in treatment T1, respectively for colour and appearance, body and texture, flavour, sweetness and overall acceptability, respectively. The Treatment combination T1 results with the mean chemical composition as 24.12, 28.99, 16.83, 75.88, 5.60 ,28.23 and 0.26 per cent in respect, moisture, fat, protein, total solids, ash, sugar and Acidity content, respectively