The present investigation was undertaken to evaluate the suitability of goat milk for the preparation of Ghewar, a traditional Indian sweet delicacy, and to compare its quality attributes with conventional buffalo milk-based Ghewar. Rabri used as a topping and impregnation medium was prepared using different proportions of goat milk and buffalo milk. The resulting products were assessed for physicochemical composition, textural properties, sensory attributes, microbiological quality, and storage stability. Significant (P<0.05) differences were observed among treatments with respect to fat, protein, total solids, texture, and sensory characteristics. Incorporation of goat milk improved protein digestibility and mineral content but reduced fat and total solids. Ghewar prepared with Rabri containing 75% goat milk and 25% buffalo milk exhibited the highest overall acceptability score (8.58±0.11). The developed product demonstrated acceptable microbiological quality during refrigerated storage for seven days. The findings indicate that goat milk can be successfully utilized in the preparation of value-added Ghewar with improved nutritional characteristics. Keywords: Goat milk, Ghewar, Traditional dairy products, Functional foods, Indigenous sweets, Value addition