One standard brand of dahi (Indian yogurt) drink available in the market was used for the sensory evaluation of the three samples of dahi drinks prepared, using freeze-dried dahi powder (20 g), guar gum (0.11 g), locust bean gum (0.11 g), vanilla essence (three drops) and water (200 mL), where sample 1 (S1) was made from dahi powder and water; sample 2 (S2) was made from dahi powder, guar gum, locust bean gum and water; and sample 3 (S3) was prepared from dahi powder, guar gum, locust bean gum, vanilla essence and water. The main objective of the study was to analyze the sensory scores of the various samples of the dahi drinks and rank the different samples according to their sensory qualities, using fuzzy analysis. The general sensory attributes color, flavor, homogeneity and taste were also ranked according to their importance in the overall acceptability of the dahi drinks. Dahi was prepared in laboratory using a standard procedure, which was freeze dried, and used for further analysis. A panel of 11 judges was formed for the sensory evaluation of the drink samples and it was found that the market drink (S4) is the most acceptable and was ranked very good, whereas the S2 and S3 were also designated good followed by the S1 designated as satisfactory. So the ranking of the drinks was S4 > S3 > S2 > S1, showing the increasing acceptability of the dahi powder-based drinks with the addition of stabilizers and flavor compounds. The quality attributes were ranked as Taste > Flavor > Homogeneity > Color, showing the highest importance of taste and least importance of the color as a quality attribute in case of dahi drinks.