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The present study was carried out to optimise the process of manufacturing of fibre incorporated reduced calorie herbal rasmalai. Ocimum tenuiflorum (Tulasi) extract, Withania somnifera (ashwagandha) root powder and Plantago ovata (isabgol) were the variables in the rasmalai balls studied by employing the 3-factors Central Composite Rotatable Design (CCRD). Optimisation of sucralose content in concentrated milk was carried out by Kruskal Wallis test. The formulation with tulasi extract (6.951%), ashwagandha root powder (0.423%) and isabgol (0.583%) in the rasmalai ball with 100 ppm sucralose in the sweetened concentrated milk was found highly suitable for optimisation of fibre incorporated reduced calorie herbal rasmalai. The desirability index of optimised fibre incorporated reduced calorie herbal rasmalai was 0.90.