Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan.

Crush saffron strands in a mortar pestle and add them to slightly warm ½ cup milk. Stir and let it sit for saffron to bloom. Add yogurt to this mix and whisk it in.

Roughly crush pistachios in a food processor.

Prepare your crumb topping by stirring together the flour, sugar, cardamom, and salt in a medium bowl. Add crushed pistachios. Drizzle this mixture with the melted butter. Toss together with a fork to combine, fluff with fork until mixtures creates crumbs. Set aside in fridge until ready to add them later not more than 10 minutes.

Keep 1/3 cup of Mawa aside.

In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, cardamom powder, nutmeg and salt. Give it a mix, then add room temperature butter little by little at a time until all of it used. Similarly add mawa little by little. Add a little, let it get mixed and add some more until you have used all of it. Finally, add in saffron milk along with yogurt. Mix until it looks smooth for about 5 more minutes. Do not overmix. Tiny lumps of mawa are okay.

Pour the cake batter into the prepared pan. Spread it evenly.

Sprinkle 1/3 cup of mawa chunks on the cake batter alternating with pistachio crumb topping over the cake batter covering it completely. Keep slightly big chunks of crumbs.

Bake the cake for 30 to 35 minutes or until the topping is golden brown or a toothpick inserted in the cake comes out clean.

Let it cool completely in the pan.

Transfer onto a wire rack. Slice and serve with extra drizzle of pistachio cream.