Heat vegetable oil in a deep pan over low to medium heat.

Add kataifi and stir constantly until it becomes golden brown and crispy.

Transfer the toasted kataifi to a large bowl.

Add pistachio paste and melted white chocolate, then mix thoroughly until fully combined.

Use a spoon or ice cream scoop to shape the filling into small balls.

Place the balls on a tray lined with parchment paper and refrigerate for 20 minutes until firm.

In a pan over low heat, melt the butter slowly without browning.

Add marshmallows and stir continuously until fully melted and smooth.

Mix in milk powder and cocoa powder, stirring until uniform and glossy.

Transfer the mixture to a greased tray lined with parchment paper.

Spread it evenly and let it cool slightly until it’s warm but easy to handle.

Lightly oil your hands to prevent sticking.

Roll the marshmallow dough into a long log, then cut into pieces matching the number of filling balls.

Flatten one piece of dough, place a chilled pistachio filling ball in the center.

Wrap the dough tightly around the filling and seal the edges completely.

Roll the assembled cookie gently in your hands to form a smooth ball.

Coat each cookie generously in cocoa powder until fully covered.

Repeat with all remaining dough pieces and filling balls.