A method of preparing and producing a nutritious, fibre rich, immunomodulating milk product called Ayurvedic flavoured milk or whey drink milk food product is disclosed. The process involves using the various nuts, pasteurized milk and addition of various herbal materials. In the process various nuts are added to modify the fatty acid composition of the final product. These blend containing milk protein, fibre, and herbal mixture to make the final product. The product is heated to a core temperature of 100°C to obtain the Ayurvedic flavoured milk product or whey drink milk product. Flavorings like fresh mint leaves may be topically applied to the product before to packaging.
