Resistant starch (RS) in recent times has gained a lot of interest in scientific research due to its numerous health benefits. It is also known as a prebiotic and a functional ingredient. There are five types of RS in which RS1 and RS2 are naturally available, and the remaining three are obtained from the modification of starch by physical (RS3), chemical, enzymatic (RS4), and addition of lipid (RS5). Incorporating the five types of RS as a functional ingredient in various food products has been done worldwide. In particular, the incorporation of RS in dairy products provides low-cost health products that are feasible for people all around the world. RS as a prebiotic combined with probiotics present in the dairy product produces synbiotics which is more beneficial than consuming RS via other food products. Combining prebiotics and probiotics has a healthier impact on the human body. The accumulation of data regarding the different types of RS incorporated in dairy products is given in this review. Practical applications To better serve today's consumers, researchers should look for low-cost, high-nutritional-value products. It can be fulfilled by the resistant starch incorporated in dairy products. Although starch and milk were widely available, they were largely underutilised. We can make a variety of healthy food products by modifying and combining these ingredients. The RS in dairy products acts as a stabiliser, a source of food for microorganisms, and a fat substitute. This review's goal is to provide knowledge on these topics.