Burfi, a popular milk-based confection of Indian sub-continent, during storage undergo several physical, biochemical and microbiological changes making it unfit for human consumption. Because of its intermediate moisture range and non-acidic nature, spoilage in burfi is mostly caused by growth of surface yeast and moulds. Various research works have shown the importance of thermization treatment to reduce post-process contamination. In-package microwave thermization treatment is one such approach, wherein the initial microbiological load is decreased without adversely affecting the sensory attributes of the packaged product. Thus, in this study, burfi prepared using double jacketed steam kettle and packaged in nylon pouches (KPATM) was subjected to different microwave power (10-100%) and exposure time (10-90s) and a visual scale was designed to ease the optimization process.