The present study was carried out for the development of Jamun (Syzygium cumini L.) enriched shrikhand. The process of development of jamun enriched shrikhand (JES) was successfully optimized by using response surface methodology (RSM). The selected variables were different levels of jamun powder (7-15%) and sugar concentration (25-35 %). Colour, flavour, sweetness, body & texture and overall acceptability are choosing as the responses. Each response is significantly affected by independent variables (p < 0.05). The process was optimized with 12.78% jamun pulp powder and 30.66% concentration of sugar shows the higher impact on the colour (8.41), flavour (7.98), sweetness (8.41), Body & texture (8.69) & overall acceptability (8.33). The jamun pulp powder showed maximum influence on colour, flavour and overall acceptability where as the sugar concentration greatly affect the sweetness and Body & texture. The optimized JES retains higher amounts of nutritional and functional compounds with excellent sensory score.