The entitled product “Nutritive analysis and sensory evaluation of ghee residue and whey water fortified buckwheat biscuits” is carried out for the development of nutritive and protienous snack. By utilizing ghee residue, it is a rich source of fat and proteins, milk sugars, flavouring properties and antioxidant properties. Buckwheat flour is naturally a kernel from flowering plant which is known as the most common millet. It is gluten free and it is an excellent replacement of allpurpose flour. It is good source of fiber and energy. And whey water is used for replacement of water which also increases the quality and nutritive value of the product. This product has sustainable development goals, to reduce global wastage in food and provide healthy diet alternative for people with malnutrition, coeliac disease, and diverticular diseases. To make an impact on developing sustainable food towards health and development of food industry, this product increases immune health, aids digestion, promotes heart health, eye vision and provides instant energy. The proper formulation of this sustainable product to enhance sensory and nutritive value is done by T1, T2, T3 trails and T3 is well satisfied in all aspects. The developed and finalized product is evaluated for physio-chemical, textural, functional and sensory attributes.