The Arka mushroom millet cookies technology relates to the usage of dry Elm oyster mushroom (Hypsizygus ulmarius) powder in combination with 5 different millet flours (sorghum or jowar or sorghum vulgare, pearl millet or bajra or Pennisetum glacum, corn or maize or Zea mays, finger millet or ragi or Eleusine coracana and little millet or sawai or Panicum sumatrense) for the production of mushroom millet cookies. Both mushrooms and millets are well known for their culinary medicinal properties. Mushrooms are novel horticultural crop gaining importance. Mushrooms are a very good source of protein, fibre, iron, vitamin B & D, potassium, phosphorus, Selenium and copper. They also contain polysaccharides and antioxidant ergothioneine which are immune stimulators and anti-cancer agents. Mushrooms are extremely good for diabetics and heart patients due to their low energy, very low fat, no sugar, ability to reduce cholesterol and triglycerides. Millets are once again regaining their importance as a staple source of food due to their varied nutritional potential. Blended or combination food or food products can be an important way to diversify the food plate and obtain balanced nutrition as well. Development of mushroom millet cookies is a step towards blending the nutritional goodness of mushrooms and millets for better taste and nutrition. This technology can also help in the development of entrepreneurship through the production of these products.