Let's cook.
In a large bowl, combine the fine semolina, melted unsalted butter, and granulated sugar. Rub the mixture between your palms until it resembles coarse crumbs and the semolina is fully coated with butter.
Gradually add the warm milk and orange blossom water to the semolina mixture, mixing until a soft, pliable dough forms. Cover the bowl and let it rest for 15 minutes.
While the dough rests, prepare the filling: In a separate bowl, combine the finely chopped pitted dates, finely chopped walnuts, and ground cinnamon. Mix well until thoroughly combined.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Take a small piece of dough (about 1 tablespoon), flatten it into a disc in your palm. Place about 1 teaspoon of the date and nut filling in the center.
Carefully bring the edges of the dough together to enclose the filling, forming a ball. Gently press the ball into a Ma'amoul mold or flatten slightly and create a decorative pattern with a fork.
Place the formed cookies on the prepared baking sheet, leaving about 1 inch between each. Bake for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool completely on the baking sheet before handling. They will firm up as they cool.
Once cooled, dust generously with powdered sugar before serving.
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