First step, mix the coarse and fine semolina and add the flour to form the dough. Add the sweetened condensed milk for a nice color, then add the ghee and sugar. Let the maamoul rest for six hours.

After that, warm a little water and add the yeast to the maamoul. Add the rose and orange blossom water mixture to bring the dough together. There is no specific amount.

Prepare the fillings a day in advance and cover them to absorb the flavors. The next day, fill the maamoul and bake it in an oven at 350°F (180°C). Sprinkle sugar over the pistachio maamoul.