Bring milk to a boil and allow it to cool to a temperature of 37-40⁰C.
Wash the fruits, peel them , chop them into small bits and big chunks.
Add the fruit pulp, fruit bits, fruit chunks and chopped dry fruits to the milk cooled to the desired temperature.
Add 2 spoons of the yoghurt culture. Stir well.
Cover and incubate at a warm place.
Keep undisturbed for a 6-8 hours.
Top the set yoghurt with fruits, fruit sauce, dry fruits.
Chill and serve cool.