Start by preparing the cookie dough. In a large mixing bowl, blend together all-purpose flour, yogurt powder, ground cardamom, and sugar until combined. Divide this mixture into three equal parts: leave one plain for the base, mix freeze-dried mango powder into one for the mango, and steep saffron in warm milk for the last one.

Once your dough portions are ready, gently mix the freeze-dried mango powder into the orange portion. For the yellow portion, add the saffron-infused milk, mixing until the dough exhibits a rich yellow hue.

Take equal parts of your base, mango, and saffron dough to create cohesive balls. Carefully combine these portions together in your palm, shaping them into a peace sign or round shape.

Flatten each dough ball into discs about half an inch thick, rolling the discs gently in sugar to create a sweet crust, and arrange them on a parchment-lined baking tray.

Preheat your oven to 350°F (175°C) and bake the cookies for 14-15 minutes. Keep a close eye on them towards the end to ensure they remain soft and chewy.

After baking, gently bang the tray on the counter to settle the cookies. Sprinkle the tops with finely chopped pistachios while they're still warm and pop the tray back into the oven for an additional 2 minutes.

Transfer the freshly baked cookies to a wire rack and let them cool completely for the perfect chewy texture.