This investigation highlights Lemongrass as the flavouring agent, value-added Shrikhand had prepared by the addition of Lemongrass juice with three levels of Flavouring agent i.e., 2.5%, 5%, and 7.5% Lemongrass juice used and the study was laid in Completely Randomized Block Design with three replications. The effect of all treated samples and their interaction was studied on the sensory quality of Shrikhand. The control and experimental samples of different treatments were analyzed for organoleptic qualities (colour and appearance, flavour, body and texture, and overall acceptability) by using a 9-point Hedonic scale. It was observed that the standardized Shrikhand containing 5 % Lemongrass juice (T2) was at par with control and would be the best option for diabetic consumption` The cost of production for one kg of the product T0, T1, T2, and T3 was Rs. 217.4 ,219.3, 221.8, and 223.7 respectively