The present investigation was undertaken to evaluate the suitability of Deoni cow milk for the preparation of Chhena Murki, a traditional Chhena-based confectionery product. Fresh milk obtained from Deoni cows was compared with Jersey cow milk for Chhena and Chhena Murki manufacture. The products were evaluated for physicochemical, textural, microbiological, and sensory characteristics. Chhena prepared from Deoni milk exhibited significantly (P<0.05) higher fat, protein, total solids, and yield than Jersey milk chhena. Chhena Murki prepared from Deoni milk demonstrated superior texture, enhanced sugar absorption, and higher sensory scores. The overall acceptability score of Deoni milk Chhena Murki was 8.72±0.09 compared with 8.21±0.12 for Jersey milk Chhena Murki. The findings indicate that Deoni milk possesses excellent technological suitability for the manufacture of Chhena Murki and offers considerable potential for value addition of indigenous cattle milk. Keywords: Deoni cow milk, Chhena Murki, Indigenous cattle breeds, Chhena, Traditional dairy products, Value addition