Take out Kataifi from the freezer. Let it thaw a little bit. Don’t forget to put the rest back in the freezer. Once it’s manageable, chop it into finer threads.
Heat up a pan, add some ghee in it. Add kataifi and toast it until it becomes brown and toasty. Remove it and leave it aside.
If you make mawa at home - In the same pan, add 1/2 cup milk powder and milk and cook it until it reduces and becomes mawa.
Take mawa, kataifi, pistachio cream (microwave it if it’s too thick), coarsely crushed pistachios, cardamom powder and give it a good mix.
Leave it aside if using a mold. If not, form round balls using a cookie scoop or tbsp of spoon for perfect and equal sized rounds.
Melt Chocolate – Microwave chocolate for 20 seconds and or until it melts in increments. After every few seconds, you must take it out and stir it. 20-30 seconds it should be completely melted.
Dip each round using a fork or spoon into this melted chocolate and place them on a dish or tray.
Once it solidifies, you can garnish it with pistachios, gold dust or edible gold or silver or even edible flowers.
Chocolate mold – pour or carefully add melted chocolate into the mold, freeze it until its solid, and then once it’s cold adds kataifi burfi mixture, and using some more melted chocolate cover the top part too. You might have to melt that chocolate again in microwave. Put it back in the fridge and let it solidify.
To remove from silicone mold, simply push the bottom part of the mold and it will release. Remove and just take off excess chocolate carefully.