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The study was undertaken to check the suitability of herbs in traditional khoa based product like Burfi with an objectives to determine its effect of chemical and microbial attributes, optimize the level of herb in Burfi, shelf life study and to estimate the cost of production of herbal Burfi. The combination of herbs Withania somnifera, Asparagus racemosus and Ocimum sanctum were added in the ratio of 5:4:1 in Burfi at the rate of 1, 1.25, 1.5 and 2 percent concentration on the basis of khoa. Herbal Burfi with 1.25% level of herbs was most acceptable on the basis of sensory score given by trained panel of judges. On the basis of highest sensory score Burfi with 1.25 % herbs was selected for storage studies. Samples were stored in paperboard and vacuum packed LDPE at the temperature of 6-8 °C for 7 days. In terms of chemical, microbial and sensory attributes vacuum packed herbal Burfi sample was superior to paper board sample. Cost of production of herbal Burfi was estimated as Rs. 230.62 per kg which was slightly higher than the control sample i.e. Rs. 223.92 per kg.

Key words: Burfi, Herb, Ashwagandha, Shatavari, Tulsi, Sensory attributes