Barfi has a high nutritional value such as calcium and proteins with higher biological value. It also provides almost all necessary essential oils to maintain good health. In this study, Barfi was prepared with calcium rich millets and antioxidant-rich medicinal plants in different concentrations. The millets such as Eleusine coracana and Echinochloa esculenta was used to prepare barfi. Eleusine coracana is the ragi in Indian region which contains a high amount of calcium, a protein with well-balanced essential amino acid composition along with Vitamin A, Vitamin B and phosphorous. Echinochloa esculenta is a Japanese millet with good source of highly digestible protein and the least caloric dense compared to all other cereals. The herbals used in this study to enhance the millet barfi was Cardiospermum halicacabum and Ocimum tenuiflorum. The phytochemical and the antioxidant activity of the herbal extracts were performed before inducing them into the barfi. The formulation of the millet barfi was done in the manmade traditional technique. The nutritional tests in terms of fat, protein, and the physiochemical properties such as pH, moisture content of the barfi were also analyzed. The shelf life of the millet barfi enhanced with plant extracts was analyzed through microbial analysis. These parameters were tested in the storage interval of 0, 5, and 10 days which was stored at the refrigerator. The study aims to prepare the calcium-rich unpolished millet barfi enhanced with herbs. Keywords: Millet Barfi, Eleusine coracana, Echinochloa esculenta, Ocimum tenuiflorum, Antioxidant, Physiochemical