750 gms yoghurt without cream
8-10 tbsp quick cooking oatmeal (soak in ½ cup of hot boiling water for 10 minutes, just before adding to the vermicelli, and do not drain)
1 small cup of vermicelli
1 cup sugar
Dash of cinnamon powder
6-8 tbsp roughly crushed, skinned almonds
3-4 tbsp rose syrup
4-6 roughly chopped dates
2 tbsp custard powder (any flavour) dissolved in 3-4 tbsp water
2 tbsp clarified butter or ghee

Method:

• Blend yoghurt with sugar, cinnamon powder and almonds until smooth.
• Transfer into a large serving bowl and keep aside.
• Heat clarified butter, add vermicelli and fry on low flame until crispy.
• Save a little vermicelli for garnishing.
• Add soaked oatmeal into the remaining vermicelli along with the custard powder mixture, and cook for five minutes or until slightly thick.
• Allow to cool.
• When cooled, add this mixture into blended yoghurt and mix well.
• Refrigerate with a lid on for 20 minutes.
• Garnish with fried vermicelli, rose syrup and chopped dates.
• Refrigerate again. Serve chilled.