Blend the grapes and simmer along with sugar till all the moisture has evaporated. Keep aside to cool.
Mix it along with the hung yoghurt and pass through a sieve for a smooth texture.
Add the cardamom powder and kewra water. Combine well and refrigerate for some time.
Spoon into individual bowls. Garnish with chopped nuts, saffron and dry rose petals. Relish as an after meal dessert or anytime you desire.
