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Melt half the butter in a pan over low heat and toast kadayif until deeply golden and crisp.
Mix toasted kadayif with pistachio cream, tahini, and salt until combined.
Scoop mixture into balls and freeze until firm.
Heat remaining butter and marshmallows over low heat while stirring constantly.
Stir in cocoa powder and milk powder until smooth and glossy.
Pour melted chocolate marshmallow onto parchment paper.
Cut into 6 equal portions while still warm.
Lightly oil hands and press each portion into flat rounds.
Place frozen filling in center and wrap marshmallow around it.
Dust with cocoa powder before serving.