Abstract: The aim of this study was to develop methodology for the preparation of Lathyrus sativus (matri)-bovine milk blend and its quality evaluation through physico-chemical and sensory analyses. Different pre-treatments were applied to detoxify and dehulled grains in order to inactivate lipoxygenase and to improve flavour of milk including heating, immersion in ethyl alcohol and pH adjustment. The results exhibited that the milk sample having 5% skim milk powder, 5% Lathyrus sativus (LS) milk, 3% sugar and 1.68% fat (T3) was declared the best with regard to all the parameters of sensory evaluation. Skim milk powder and LS milk at a ratio of 50:50 on total solids basis produced the most acceptable product.