In a bowl, add the semolina and the all-purpose flour. Mix well for one minute.

Add the melted unsalted butter to the previous mixture and mix until well combined. In this step, we are trying to coat the semolina and flour with the fat from the butter to bring out a shortbread-like taste.

Add the baking powder, milk, vanilla or the flavoring you like, and sugar. Mix well until combined on low speed. Do not overmix the dough to prevent the Maamoul from turning hard.

Cover the dough with a plastic wrap and place in the fridge for 20 minutes to an hour. This step is crucial because it allows the semolina to absorb the moisture and increase in size.

Add ghee and sugar to the ground pistachio and mix well. Form 12 balls and Keep aside.

Add cinnamon, sesame seeds, and ghee to the date and mix well. Form 12 balls and keep aside.

Preheat the oven to 190C/374F. Line a baking sheet with parchment paper and keep aside.

Bring out the dough from the fridge and form 24 balls.

Flatten the balls and place the filling in the middle. Close the dough ball again to form a ball.

Place the filled dough ball in the mold and press it gently to help the dough take the shape of the mold.

Gently tap the edge of the mold over a hard surface like your kitchen counter. Place your palm under the mold to catch the Maamoul after it is released from the mold. Do not tap the mold over your hand. Careful not to hurt yourself!

Place the shaped Maamoul on the baking sheet keeping two-inch space between each cookie and bake on the middle shelf for 20 minutes, or until the edges of the Maamoul turn light brown.

Allow the cookies to cool completely on a wire rack.

If you wish, you can dust the cool Maamoul with confectioner’s sugar before serving.