Beverages based on fruits and milk products are currently receiving considerable attention as their market potential is growing. This investigation has developed a bench level technology for preparation of fortified fig powder and its subsequent utilization in value added product like milk-shake. Fig fruits of Dinkar variety were dried in the form of small shreds in a Cabinet drier at 60+5oC temperature for 20-24 hrs. Finally, powder was obtained by grinding of dried shreds in a grinder followed by fortification with soy protein isolate and ragi powder by dispersion method. In contrast to fig pulp and dried figs, the fig powder was found to be superior in terms of nutrient content, ease of processing technology and utilization of damaged fruits. Fig powder is easier to handle during transportation, storage and also open further fields of application that may promote fig powder processing and fortification at industrial scale in future. The products prepared by processing of figs viz., fig powder and fig milk-shake were assessed for their physico-chemical and sensory parameters.