Process was standardized for preparation of shrikhandwadi from buffalo milk chakka. Shrikhandwadi was made by blending buffalo milk chakka with different levels of sugar and skim milk powder (SMP). Body and texture, flavour and overall acceptability of shrikhandwadi improved significantly with increase in sugar level from 75 to 125%, the highest sensory scores being at 125% sugar level. The quality was further improved by fortification with 10% SMP. Addition of 15% SMP reduced the sensory scores except for body and texture. Textural quality in terms of hardness, cohesiveness, springiness, gumminess and chewiness of shrikhandwadi made from buffalo milk chakka blended with 125% sugar improved significantly with fortification of SMP. However, fortification with 15% SMP adversely affected the sensory quality of the product. Therefore 10% SMP at 125% sugar level is recommended. Shrikhandwadi fortified with SMP had marginally higher total solids, protein and total carbohydrate contents than control.