Start by washing the paan leaves thoroughly to remove any dirt or residue. Pat them dry with a clean kitchen towel and remove the thick stems. Finely chop the leaves into small pieces. In a mixing bowl, add the chopped paan leaves, gulkand, colorful candy mukhwaas, tutti frutti, desiccated coconut, rose petals, and Kolkata paan mix (or any paan blend of your choice). Using a spoon, mix everything together until well combined. The mixture should be slightly sticky and aromatic. Set this paan stuffing aside for later use.

In a nonstick pan, heat ghee over medium heat. Once hot, add the kunafa noodles. Stir continuously and roast them until they turn golden brown and crisp. Make sure to roast evenly without burning. Transfer the roasted noodles to a mixing bowl and let them cool slightly. Once lukewarm, add pistachio cream, chopped pistachios, and hazelnut spread. Mix gently until all the ingredients come together and form a soft, slightly sticky mixture that can be pressed easily.

Take a silicone chocolate mold or an ice cube tray for shaping. Start by adding a small layer of the kunafa mixture at the bottom and press it down lightly to make it even. Next, add a layer of the prepared paan stuffing, pressing gently to spread it evenly. Finally, top it with another layer of the kunafa mixture and press again so that all layers hold together well. Repeat the same process for all molds. Place the tray in the refrigerator for about 1 hour or until the cubes are firm and easy to handle.

In a microwave-safe bowl, add the chocolate chips. Microwave for 30 seconds, then stir. Continue heating in 10-second intervals, stirring in between, until the chocolate is completely melted, smooth, and pourable. Take out the chilled kunafa-paan cubes from the fridge. Using a fork or dipping tool, gently dip each cube into the melted chocolate, making sure it is evenly coated on all sides. Lift it carefully and place it on a tray lined with parchment paper. Repeat this for all the cubes.

While the chocolates are still soft, garnish each coated cube with slivered pistachios, colorful mukhwas, and rose petals for a festive touch. Let the chocolates sit at room temperature for 10 to 20 minutes or until the coating sets completely. Once firm, transfer them to an airtight container. Store in the refrigerator if the weather is warm or humid. Serve chilled or at room temperature and enjoy this luxurious fusion sweet that perfectly captures the essence of Diwali with a taste of Dubai.