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The use of wood apple pulp in burfi will not only enhance flavour and sale of burfi, but will also help to utilize this perishable acidic fruit in its production season and thereby its preservation cost be reduced. The value added burfi can be prepared, which will be more profitable. Considering the importance of wood apple in human health and consumer's demand of value added dairy products, the proposed investigation is planned and standardized the process for production of wood apple burfi. Analysed chemical, microbial and sensory quality of wood apple burfi and also workout shelf life of wood apple burfi using suitable packaging.