In a large bowl, combine the semolina, melted clarified butter, flour, and salt. Mix well, cover, and refrigerate overnight.

The next day, the mixture will be firm. Stir it well, add a pinch of vanilla powder, then gradually add the water and orange blossom water mixture while mixing. Adjust the amount of liquid as needed depending on the semolina; you may not need the full cup. Cover and let rest for at least 1 hour. If the dough seems dry, add a little more orange blossom water.

Mix the filling ingredients well. Weigh out 10 grams (about 2 teaspoons) of filling and 45 grams (about 3 tablespoons) of dough for each piece. Flatten the dough ball, place the filling in the center, seal it well, then shape into a ball. Press into a well-oiled makroud mold.

Fry the makroud in hot oil over slightly below medium heat, frying about 6 pieces at a time until all are cooked.

Immediately dip the fried makroud in warm honey syrup and let them soak. Dip them twice, and a third time just before serving.

Garnish the edges with toasted sesame seeds and place an almond in the center.