Biomass is receiving greater attention, especially in developed countries, mostly as a means of reducing greenhouse gas emissions, increasing energy supply security and decreasing their heavy reliance on imported fossil fuels. However, the low bulk density of biomass is the major limitation in its usage but briquetting overcomes this limitation. This research was carried out to identify the optimum blending ratio for solid fuel briquettes produced by pongamia (Pongamia pinnata) shell (PS) and tamarind (Tamarindus indica) shell (TS) with pongamia cake (PC) (0, 10, 20, 30%) as an additive. The cylindrical briquettes were produced with diameter of 3.6 cm and length of 4.5 to 5.5 cm at a pressure of 100, 150 and 200 MPa. The produced briquettes were evaluated for different briquette properties like compressed density, relaxed density, relaxation ratio, compressive strength and shattering index. The results indicated that the use of pongamia cake creates an adverse effect on the properties of briquettes and hence use of pongamia cake as an additive is not recommended. Briquettes produced with blending ratio of PS:TS:PC = 60:40:00 at 200 MPa have better quality and met the briquette standards for commercial use. The proximate analysis, the ultimate analysis and the calorific value of briquettes produced with blending ratio of PS:TS:PC = 60:40:00 at 200 MPa were conducted and the results indicated that overall combustion properties of the briquettes were improved than the original raw materials; and better than the agro waste briquettes. Thus, this work proved that the blending of PS and TS gives better quality briquettes which can be used as fuel in several applications.