Sandesh is the most popular chhana based sweetmeat of the eastern part of India and Bangladesh, occupies a prominent place among indigenous milk products and carries lot of market potential. Buffalo milk chhana lead to hard & coarse texture Sandesh, which are considered as a defect in Sandesh. So, certain alteration is necessary in the processing technique for conversion of buffalo milk to obtain a good quality chhana and thereby a good quality Sandesh. The present study has been carried out to know rheological attributes of Sandesh made from buffalo milk in comparison with cow milk Sandesh. There were significant reduction in the hardness, cohesiveness, springiness, gumminess and chewiness of the final product as compare to that of cow milk Sandesh.