In a mixing bowl, whisk together the flour, cornstarch, sugar, and salt until well combined.

Add vegetable oil and water; whisk until the batter is smooth and lump-free. Let it rest for 30 minutes.

Heat a nonstick pan or griddle over medium-low heat without greasing.

Transfer batter to a squeeze bottle or piping bag with a small round tip. Pipe long, thin strands in a circular motion over the hot surface.

Cook for 30–45 seconds, just until set. Carefully lift them with a spatula and transfer to a kitchen towel. Cover with another towel to prevent drying out. Repeat until all batter is cooked. Let cool.

Place the white chocolate and double cream in a microwave-safe bowl. Microwave in short intervals, stirring until melted and smooth.

Blend ground pistachios with a pinch of salt in a mini food processor until smooth. Add to the melted white chocolate mixture and combine well.

In a non-stick pan, melt butter over low heat. Add 3.5 oz kataifi and sauté until golden and crispy. Mix into the pistachio and white chocolate mixture. Chill in the fridge for about an hour until firm.

Once chilled, scoop out portions and roll into balls.

Melt the milk chocolate in the microwave, stirring until smooth. Dip each ball into the melted chocolate, letting excess drip off. Garnish with chopped pistachios.

Place on parchment paper and refrigerate until the chocolate sets. Serve chilled and enjoy!