The goal of the current study, "Standardisation and evaluation of oat burfi," was to standardise the technique for creating these foods and to assess them for sensory and proximateanalyses. For the making of burfi, malted wheat and oat grits were mixed in a variety of ratios, including 100:0, 75:25, 50:50, 25:75, and 0:100. With the highest overall acceptance scores of 8.80 among all the varieties, the wheat:oat (75:25) burfi was adjudged to be the best. The burfi's fat, protein, and fibre levels increased with the addition of malted oat. Because malted oat has a beneficial impact on burfi's acceptance and nutritional content, it can be a healthier choice for attracting more customers.