Heat a non-stick pan on low flame and add coriander seeds, fennel seeds, fenugreek seeds, cumin seeds and black peppercorns.

Stir continuously to avoid burning the spices. Cook until the seeds crackle and fragrant.

Once all the spices have cooled down, transfer to a mixer jar and grind to a fine powder.

In a bowl, add yoghurt, sugar, black salt and 2 tsp freshly roasted masala. Give it a good whisk.

Add muesli to the serving bowls and pour the yoghurt mixture. Garnish with chopped dry fruits. Devour!