The present investigation was undertaken to standardize the method for preparation of Ksheer Khurma, a traditional milk-based vermicelli dessert, by optimizing the levels of roasted vermicelli, dates, sugar, and dry fruits. Standardized buffalo milk was used as the base ingredient, and four treatment combinations varying in vermicelli concentration were evaluated for physicochemical, sensory, textural, and microbiological characteristics. Significant (P<0.05) differences were observed among treatments for viscosity, total solids, sweetness, and overall acceptability. Ksheer Khurma prepared with 4% roasted vermicelli, 8% dates, 6% sugar, and 4% mixed dry fruits recorded the highest overall acceptability score (8.76±0.08) on a 9-point hedonic scale. The optimized product contained 28.84% total solids, 5.82% fat, 4.21% protein, and exhibited acceptable microbiological quality during refrigerated storage for seven days. The study demonstrated that standardized preparation conditions can improve product consistency, sensory quality, and commercialization potential. Keywords: Ksheer Khurma, Sheer Khurma, Vermicelli, Traditional dairy products, Standardization, Value addition, Milk dessert