Plant ingredients like cereals, nuts and seeds are used in functional dairy products to enhance nutritional value and offer health benefits. the development and quality evaluation of a new probiotic fermented milk beverage using Enterococcus durans MT545074.1 and enriched with 1.0% psyllium, 1.0% perilla seeds, and a mixture of 1.0% psyllium and perilla seeds (1:1) during cold storage for 14 days was evaluated. The addition of perilla or psyllium seeds to fermented milk beverage significantly increased titratable acidity, total solids, protein, fat, ash, water holding capacity, total phenolic content, antioxidant activity and viability of Ent. durans. Psyllium seed significantly reduced the Syneresis of the product. Higher antioxidant activity was observed in beverages enriched with seeds. The highest viability of Ent. durans was found in beverages containing 1.0% perilla or psyllium seeds. The final product retained probiotic survival above 10⁷ cfu/g even after storage at 5 °C for 14 days. Fermented milk beverages enriched with 1.0% psyllium seeds exhibited higher acceptance from panelists during sensory evaluation.