In India malnutrition and anemia are common health problems. With the help of Ayurveda and traditional method of preparation of food this study was done to develop the Ragi & urad laddu as a simple measure to tackle this problem. The laddu was prepared and nutrient analysis was done by standard procedure. This study showed laddu prepared with the ratio 1:1:2(ragi, urad dal and jaggery respectively) was found to be more acceptable. The highly accepted variation was analysed for its biochemical composition. It contained 11.74g protein, 21.54g of fat, 1170.93mg of calcium, 4.14mg of iron, 2.08g ash per 100g of laddu. Due to its good content of nutrients it can be used daily as nutritional supplement in malnutrition and nutritional deficiency of anemia.