1 1/2 kg coarse semolina
3 cups of farkha flour (fine semolina)
41/2 cups and a half cup of melted ghee
1 cup sugar
1/4 cup of blossom water
1/4 cup of rose water
1 tablespoon of yeast dissolved in half a cup of warm water
1 tablespoon of fine milk
2 cups fine sugar for frosting

1 kg of walnuts
1 cup of sugar
1/4 cup of rose water

Clean the walnuts and chop them finely. Add the sugar to the walnuts and mix well. Add the rose water and mix again. Place the semolina in a large bowl. Add the fine semolina, sugar, and milk, and mix well. Add the ghee and rub the mixture between your palms and fingers until the semolina is fully coated with the ghee.
Dissolve the yeast in water and leave it aside until it swells. Sprinkle the rose water, orange blossom water, and yeast mixture over the semolina. Mix gently with your fingertips without kneading. Cover the bowl and leave it aside for 6 hours, or until the semolina absorbs the ghee, orange blossom water, and rose water.
Rub the mixture between your palms until it becomes cohesive. Cut the maamoul dough into small walnut-sized pieces (or according to the size of the mold being used).
Place each piece of dough in the palm of your hand and hollow it out evenly with your finger. Fill it with a teaspoon of the walnut mixture, then gently close the dough around the filling.
Place the dough in the maamoul mold and press lightly. Tap the edge of the mold against the table or shelf so the maamoul releases from the mold.
Arrange the maamoul pieces on a baking tray and leave them to rest for 1 hour.
Preheat the oven to 180°C for 15 minutes. Bake the maamoul on the upper oven rack for about 12 minutes, or until golden.
Allow the walnut maamoul to cool slightly, then dust with powdered sugar and leave to cool completely.