Vitamin A de"ciency and iron de"ciency anaemia are two major micronutritional disorders of national importance a!ecting the vulnerable groups of the population. In the present study an e!ort has been made to combat this problem by developing -carotene and iron-rich products, namely biscuits and shakarpara by adding cauli#ower leaves powder and these were stored to see the e!ect of storage on their organoleptic and nutritional evaluation. Fresh biscuits and shakarpara were found organoleptically acceptable, whereas the mean scores of organoleptic characteristics decreased gradually after 60 days of storage. Moisture, protein, fat, crude "bre, minerals, carbohydrates and energy contents were 2.98 g, 8.49 g, 20.90 g, 0.90 g, 1.38 g, 65.35 g and 2025 kJ/100 g in biscuits and 6.22 g, 5.38 g, 23.80 g, 0.42 g, 1.08 g, 63.10 g and 2042 kJ/100 g in shakarpara, on fresh weight basis, respectively. -Carotene content was 1.42 mg/100 g in biscuits and 1.55 mg/100 g in shakarpara, which decreased signi"cantly after 60 days of storage. Total iron content was 7.16 mg/100 g in biscuits and 8.44 mg/100 g in shakarpara. Soluble iron, ionizable iron and in vitro iron at pH 7.50 in biscuits were 2.84 mg/100 g, 1.25 mg/100 g and 8.70% of total iron and in shakarpara 9.96 mg/100g, 1.75 mg/100 g and 10.24% of total iron, respectively, which decreased signi"cantly after 60 days of storage in both products. These products can be stored for up to 30 days without any signi"cant change in organoleptic and nutritional characteristics.