High‐intensity low‐calorie sweeteners saccharin, acesulfame‐K, sucralose and aspartame were used as a replacement for sucrose in the manufacture of burfi. Burfi sweetened with low‐calorie sweeteners ranked lower (P < 0.05) but was still acceptable in various textural attributes at all periods of storage in comparison to the control with sucrose. The low hardness, adhesiveness, springiness and accordingly, gumminess and chewiness in burfi samples sweetened with low‐calorie sweeteners were because of the lack of compactness. It was evident from the scanning electron microscopy that the compactness of the network in burfi decreased with the use of low‐calorie sweeteners. The results of the sensory evaluation have shown the successful use of low‐calorie sweeteners in the preparation of burfi with a slight difference in its overall acceptability, thus providing an alternate variety to the health‐conscious consumers. PRACTICAL APPLICATIONS The consumption of sweets is an integral part of the Indian dietary system. An estimated 54% of India's milk production is converted into products, both traditional and western, with 50% share of traditional products. But in recent years, the manufacturers are diversifying the production to include the specialty items that cater to specific targeted populations. Diabetic‐friendly traditional sweet is a new category for such products, the production of which is being contemplated by many enterprising manufacturers. The results have shown the possibility of using low‐calorie sweeteners in the preparation of indigenous dairy products, i.e., burfi. The manufacture of indigenous dairy products with low‐calorie sweeteners will provide a successful outlet for traditional milk products, and this will provide an alternate variety to the health‐conscious consumers.

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