This study explores the development and evaluation of herbal biscuits incorporating ashwagandha root powder (Withania somnifera) and ragi flour (Eleusine coracana) to enhance their antidiabetic properties. Ashwagandha is well-known for its adaptogenic and medicinal properties, including blood sugar regulation, while ragi is a millet rich in dietary fiber, essential amino acids, and bioactive compounds, which are beneficial for managing diabetes. The preparation of herbal biscuits is a cutting-edge, futuristic study in the Research field of preparing useful foods. Herbal biscuits were made for this study with wheat flour, ragi flour, milk, ghee or white butter, stevia powder, baking powder, baking soda, vanilla extract, and powdered ashwagandha root. Various formulations were created to determine the optimal ratio for maximum acceptability and health benefits. Sensory evaluation was conducted to assess taste, texture, aroma, and appearance etc. it was discovered that the contents of 33 grams of wheat flour, 35 grams of ragi flour, 29 grams of stevia powder, 17 grams of unsalted white butter, and 2 grams of ashwagandha were all found to be highly acceptable. For the second flavor of biscuit, Ghee was substituted for white butter in order to enhance the flavor. Ghee was also prepared using the same method and ingredient combination . Given their nutritional advantages, ghee biscuits are superior to unsalted white butter ones. These herbal biscuits could serve as a functional food product, offering a convenient and effective way to incorporate bioactive compounds beneficial for managing diabetes into the diet.