In a mixing bowl, combine all-purpose flour, yogurt powder, freeze-dried mango powder, ground cardamom, sugar, and a pinch of salt. Gradually add milk while mixing until a soft dough forms. Cover and let it rest for 20 minutes.

Divide the dough into three equal parts. Add freeze-dried mango powder to one part for color, and steep saffron in warm milk for the third. Knead until colors are evenly mixed.

Form small balls by combining portions of plain, orange, and yellow dough. Shape into 1-inch balls.

Preheat oven to 350°F (175°C). Flatten each ball into a disc about half an inch thick. Roll in granulated sugar before placing on a baking tray lined with parchment.

Bake for 14-15 minutes until soft to touch and edges are slightly golden.

Bang the tray gently on a flat surface to flatten cookies. Top with chopped pistachios and return to oven for 2 more minutes.

Let cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.