The composite flour was based on fasting ingredients Buckwheat flour (shingadaata), Sago flour (sabudanaata), Peanut flour (mongfaliatta). Fasting biscuits were prepared by using Buckwheat flour is a good and inexpensive source of carbohydrate are considered as a foodstuff of high nutritional value. Sago flour contains more amount of calorie (350), carbohydrate (85.5g), fat (0.2g) and protein (0.2g). It also provides a large amount of starch low amount of minerals, vitamins. Peanuts flour improves satiety and helps to maintain weight loss. Milk powder, saltless butter, sugar, and cardamom thoroughly were mixed, coconut powder used for garnishing and sodium bicarbonate used as a preservative increased the safety and quality of biscuits. By making the combination of these flour became nutritionally advantageous. In this experimensT1(100:0:0),T2(90:10:0),T3(90:0:10),T4(80:10:10,)T5(80:0:20),T6(60:20:20),T7(80:10:10).Buckwheat, Sago, and peanut flour respectively in various proportion were used to prepared three blended flour samples from which fasting biscuits were prepared. The proximate composition of the various flour blends used for the preparation of fasting biscuits was determined using standard methods. The physicochemical analysis and sensory evaluation were done to know the acceptability of fasting biscuits. Sensory evaluation by taste flavor texture overall acceptability of fasting biscuits was also done. The biscuit analyzed for analytical and chemical analysis includes moisture content, crude fat, crude protein, total sugar, and carbohydrate content. Physical evaluation showed that there was no change in diameter and spread ratio of biscuits as compared to control. However, hardness and strength of biscuits increased with increase in the quantity of sago flour. Combination of these flour biscuits having high calorie and low-fat content compared to wheat flour. From proximate analysis showed that the moisture content of fasting biscuit samples ranged between % fat content of sample T7 is very low in fat content 32.04% that is best for diabetes patients. Data obtain from the sensory scores clearly indicated that significantly higher scores were observed for appearance, taste, color, texture, flavor and overall acceptability in fasting biscuits containing flour Buckwheat, Sago and peanut flour respectively ratio of (60:20:20). Result obtained could be valuable for the bakery industries to utilize the nutritional advantage of fasting biscuits is high compared to buckwheat flour biscuits