Inulin (prebiotic) is used as mean of providing texture, stabilizing foam, improving mouth feel in fermented dairy products, desserts, bakery products and infant formula. Inulin is introduced to synbiotic misti dahi in different concentrations to observe inulin effect on physicochemical, sensory, microbiological and textural properties of misti dahi. Fresh raw buffalo milk was standardized to 3% fat divided into two batches, control and treatment Tl, T2, T3 and T4 with 2.5%, 5%, 7.5% and 10% inulin respectively. Acidity, whey separation, viscosity, lightness, redness, yellowness, firmness, stickiness, flavor, body texture, overall acceptability were determined. Acidity, pH, firmness and stickiness increases with increase in inulin level whereas whey separation, flavor, body texture and overall acceptability and microbiological analysis decreased with increase in inulin level. Hence on the basis of above results it is concluded that synbiotic misti dahi with 2.5% inulin showed acceptable results among all treatments and quality parameters of synbiotic misti dahi decreased with increasing inulin concentration.