Madeli. a wheat based traditional ready-to-eat sweet product was standardised for traditional method of preparation and ingredients used. Madeli of raw wheat and bengalgram dhal in 80:20 proportion and addition of jaggery in 40:60 proportion to raw Madeli mix was best accepted. Madeli of bread wheat provided 6. 69g protein; 4.26g fat. 2.10g ash and 1.09g crudefibre per 100g of sample. In vitro protein and starch digestibilites were 86.30 per cent and 54.31 mg/ 100mg of sample, respectively.