A study was undertaken for preparation of nectar using guava cv. Lalit with respect to pulp percentage and TSS (º Brix) as per the treatments and the processed nectar was analyzed in CRD (Completely Randomized Design). Physico-chemical parameters viz., TSS, acidity, ascorbic acid, non-reducing sugars, total sugars and viscosity as well as organoleptic attributes viz., colour, flavour, taste and overall acceptability of nectar were evaluated at an interval of 2 months up to 8 months of storage. An overall result of fruit nectar prepared from guava was found better in the treatment P 4 B 2 (20% pulp + 15°Brix TSS) which was statistically at par with P3B3 (16% pulp + 17°Brix TSS). Results indicated that the minimum physico-chemical changes viz., TSS (15-15.83°Brix), acidity (0.3-0.35%), reducing sugars (6.07-4.77%), total sugars (17.02-17.71%) and viscosity (47.76-48.48N.s/m 2) showed increasing trend while ascorbic acid (14.7-13.82 mg/100 g), non-reducing sugars and sensory attributes showed decreasing values with duration of storage. Considering above chemical constituents as well as sensory attributes of processed nectar, both the treatments P 4 B 2 (20% pulp + 15°Brix TSS) and P 3 B 3 (16% pulp + 17°Brix TSS) were found better for nectar preparation. The variety Lalit is commercially used in processing industry due its attractive pulp colour and could make significant contribution to food industry.