Mix the flour, clarified butter or ghee, powdered milk, and powdered sugar until you get a creamy mixture. Add the simple syrup and mix, then gradually add the ice-cold orange blossom and rose water mixture (chilled in the fridge for 30 minutes until it forms ice crystals), stirring from the bottom up until the liquids are absorbed. Take a portion of the dough and keep the rest in the fridge to maintain its coldness.

For the pistachio filling, grind the pistachios and gradually add the flavored simple syrup until you get a soft pistachio paste. Add the clarified butter or ghee, knead, and shape into balls.

For the date filling, add clarified butter or ghee, orange blossom water, and cardamom to the dates, knead, and shape into balls.

The key step when filling the maamoul is to keep the dough thin and the filling generous. If the dough is too thick, it will absorb the moisture from the filling and the maamoul will become hard when stored.

Shape each batch on a baking sheet and refrigerate if the weather is hot. Bake the maamoul first from the bottom, then from the top.