Brownie Layer:

• Preheat your oven to 180°C (350°F). Line an 8-inch baking pan with parchment paper.
• In a mixing bowl, combine the melted butter, yogurt, sugar, and cardamom powder. Mix until well combined.
• Sift in the flour, baking powder, and cocoa powder. Gently fold until no white specks remain.
• Stir in the chocolate chips.
• Pour the mixture into the prepared baking pan and bake for 30 minutes. Allow it to cool completely.

Barfi Layer:

• Soak the saffron strands in warm milk and set aside.
• In a pan, combine the melted ghee, sugar, milk powder, and milk. Mix until smooth.
• Cook on medium heat, stirring constantly, until the mixture thickens and no longer sticks to the bottom of the pan (about 5-6 minutes).
• Reduce the heat to low and continue cooking for another 10 minutes, until the mixture can be folded over itself.
• Stir in the saffron mixture and cook for an additional 1-2 minutes.
• Remove from heat and let it cool for 2 minutes. Spread the barfi mixture over the cooled brownie layer, smoothing it out evenly.
• Press sliced pistachios into the top for garnish.
• Refrigerate for 2-3 hours to set. Once firm, carefully lift the brownie out of the pan and cut into desired shapes. Enjoy!