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Honey is a sweet, viscous liquid and valued not only as a food but also for some of its therapeutic attributes. It improves the resistance of the body and also good for diabetics and to normalize kidney function. The two varieties of honey i.e. ripened and unripened and analysed fresh and after 3, 6, 9 and 12 months of storage intervals. Higher values of moisture, acidity and fructose were recorded in case of unripened honey were 17.56, 0.40 and 35.19 per cent, respectively. However, the values of TSS, ash, pH, sugars, glucose, protein, diastatic activity and energy were 82.31 0 B, 0.32, 5.50, 67.41, 33.05, 0.33 per cent and 326.50 Kcal/100g were higher in ripened honey. Ripened and unripened honey were evaluated for sensory evaluation, respectively. It was concluded from the study that the honey can be used as a substitute for sugar in the preparation of products and it also improved the overall acceptability