Soybean milk known for its high protein and nutrient content, it is an alternative to dairy milk in production of kova, a popular Indian dairy based sweet. This study explores the formulation and sensory evaluation of soybean milk based kova as a nutritious and sustainable option for consumers various ratios of soybean milk, sugar, ghee. Soybean milk also known as soy milk, is a plant based beverage made from soybeans. It is a popular alternative to cow’s milk and it is suitable for vegans and those who are lactose intolerance. Nutritionally, soymilk is rich in protein, calcium, and vitamins, making it a healthy option, it’s low in saturated fats and cholesterol free which contribute to heart health. Additionally soy milk is a good source of phyto nutrients such as isoflavones, which may have various health benefits, including reduce the risk of certain cancers and improving the bone health. It is a good source of omega3-free fattyacids, a source of antioxidants and high in phyto-estrogens. 3 samples are formulated with the ratio of soymilk : cow milk, (1:3), (1:1), (3:1). The developed and finalized product will be evaluated for physio-chemical , textural, functional, and sensory attributes.