In a mixing bowl, whisk together ¾ cup all-purpose flour, ½ cup cornstarch, 1 tsp sugar, and ½ tsp salt. Gradually mix in 1 tbsp vegetable oil and 1 cup water until well combined. Let this mixture rest for 30 minutes. Preheat a nonstick pan over medium heat. Pipe small amounts of the pastry mixture onto the hot pan and cook for 30–45 seconds until dry and lightly golden. Cool the cooked kataifi on a towel.

In a small saucepan, gently melt 5 ½ oz of white chocolate together with ¼ cup double cream over low heat, stirring until smooth. In a food processor, blend 3 ½ oz of ground pistachios with a pinch of salt until a paste forms. Combine the pistachio paste with the melted white chocolate mixture, stirring thoroughly. In a separate pan, toast the kataifi pastry in 1 tbsp butter until golden and crispy, then mix with the creamy pistachio filling. Chill this mixture in the refrigerator for 1 hour.

Once the pistachio cream mixture is chilled and firm, scoop out portions and roll them into balls, about the size of a tablespoon. Prepare to coat the balls by melting 9 oz of milk chocolate in a microwave or double boiler until smooth. Dip each formed ball into the melted chocolate, ensuring it is completely coated. Place the coated balls on a parchment-lined tray, sprinkle with finely chopped pistachios for decoration, and refrigerate until set.

Once the chocolate coating has hardened, your Dubai Chocolate Balls are ready to serve. Arrange them on a decorative plate and pair with coffee or tea for an elegant treat. For an exquisite finish, you can drizzle extra melted chocolate over them or create a beautiful presentation with edible flowers. Enjoy these delightful bites chilled!