Development and evaluation of natural flavored Ber candy was carried out during march 2022 to July 2022 in post-harvest laboratory of department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in (CRD) complete randomized design, with eight treatments which are replicated thrice. The treatments were T0: Control (standard recipe), T1: Betel leaves (10%), T2: Mint (10%), T3: ginger (10%), T4: Rose (10%), T5: Lemon grass (10%), T6: Elaichi (10%), T7: Tulsi (10%). The Ber candy was stored for 90 days at ambient temperature. From the present investigation it is found that treatment T4: Rose (10%) and T1: Betel leaves (10%) are superior in respect of the physio-chemical parameters like total soluble solids, acidity, moisture content, ascorbic acid, total sugar. Treatment T4: Rose (10%) and T1: Betel leaves (10%) are also found superior in organoleptic score of colour and appearance, texture, flavor and overall acceptability of Ber candy. In terms of benefit cost ration the highest net return, was also found in T4: Rose (10%) and minimum was recorded in T0: Control (standard recipe), in all the parameters.