In a big bowl mix the semolina with the sugar and the milk so they are well combined

Add the ghee while rubbing the mixture with fingers

Leave the semolina for 4hrs or overnight to rest

In the second day add the blossom, rose water and the dissolved yeast with water and rube them very well so we have a cohesive dough, then leave it to rest for an hour

Form small balls,with the size of a walnut, out of the dough and cover them so they don’t get dry

✍️ for walnut stuffing

500g of walnut
2tbsps sugar
A small cup of rose water
In a bowl crush the walnut coarsely, then add the sugar and the rose water and mix very well
Cove the bowl and leave it in a cold place for half an hour
Form balls out of the mixture with a size smaller than the dough size

✍️for date stuffing
500g pitted dater and mashed
2tbsps of butter
2tbsps rose water
a cup of grated walnut(optional)
Melt the butter on low heat (make sure that it doesn’t get hot) add the dates and the rose water and mix very well
Add the walnut if used and mix for a bit
Form balls out of the date smaller than the dough balls

✍️formation of ma’amoul

Take one ball of dough, make a whole with the size of stuffing ball that prepared before

Put the stuffing inside then pinch the dough so it is completely sealed

Put the dough ball in a wooden mould special for ma’amoul (dip the mould in the semolina so the dough doesn’t stick inside)

Place the ma’amoul in the baking trays and bake for 15min in a preheated oven at 180°C or when they turn gold in colour

Leave them so they cool down

Using a sieve dust some icing sugar on top of the walnut stuffed ma’amoul so it is well covered

Wrap the ma’amoul with special paper, or store in a well sealed container