This research study was conducted to evaluate the impact of incorporating carrot or beetroot into traditional bottle burfi on its organoleptic attributes. The objective of study is to evaluate sensory analysis of burfi prepared by fortifying bottle gourd burfi in different proportions 15, 25, 30 and 35) with carrot (10,15.20,25) and beetroot (10, 15, 20,25). Considering, the nutritional and therapeutic properties of carrot and beetroot, a fortified burfi was developed by incorporating varied proportion of bottle gourd, carrot, beetroot and sugar. The control sample T0 was prepared by incorporating 70% khoa, 30% sugar. Developed sweet was prepared with 15 different combinations of bottle gourd, carrot, beetroot and sugar i.e. 25:10:00:30:35 (T1), 25:00:10:30:35 (T2), 30:10:00:25:35 (T3), 30:00:10:25:35 (T4), 35:10:00:20:35(T5), 35:00:10:20:35 (T6), 15:20:00:30:35 (T7), 15:00:20:30:35 (T8), 15:25:00:25:35(T9), 15:00:25:25:35 (T10), 25:20:00:20:35 (T11), 25:00:20:20:35 (T12), 25:15:00:25:35 (T13), 25:00:15:25:35 (T14),. Among the different treatments the Treatment T14 (25:00:15:25:35) ratio of bottle gourd, beetroot , sugar and khoa has achieved the highest scores in sensory evaluation specifically colour, taste, flavour, texture and appearance and overall acceptability. It was conclude that incorporation of 15% beetroot to bottle gourd burfi resulted in good quality burfi, with improved softer texture , appealing taste and flavour , better appearance and highest overall acceptability. Based on the overall acceptability scores, T14 was favoured by the panel members. Result was also verified by t-test at a significance level of p<0.05. Therefore, it can be concluded that beetroot can be effectively utilized in developed sweet at (30:00:20:25) T14.