A trial was carried out to produce a new traditional Indian dairy product (Khoa), to be introduced to the Egyptian market as a new kind of confectionery. The preparation of Khoa was made with some modification. In this study four treatments were carried out as follows: First treatment (K1)Khoa was made from raw   buffalos' milk . In  the second one  (K2) Khoa was made from retentate buffalos' milk , the third  (K3) and  the fourth treatment (K4) were made from raw   buffalos' milk with addition of  20 and 40 % skim milk powder respectively before heat treatment  .All treatments of Khoa  were evaluated process time and value of yield. All the samples were tested for organoleptic, chemical and microbiological parameters. The chemical analyses indicated that significant differences among four treatments of samples were found for protein, fat, carbohydrate, and ash, (p<0.05), except moisture contents. In addition, Microbial analysis, different treatments of Khoa had low Total bacterial cout in fresh while it had slightly increased  in the storage period. All treatments were free of pathogenic bacteria until three weeks. On the other hand the treatment K2 had recorded the highest yield and the lowest processing time. The organoleptic of all treatments were accepted by all judging members and consumers.