In a large mixing bowl, combine the fine semolina, flour, and granulated sugar.

Pour the melted ghee over the dry ingredients and mix thoroughly with your hands until the flour is evenly coated. Cover and let it rest for about 20 minutes.

Dissolve the yeast in the warm water. Pour the yeast mixture and rose water into the dough. Knead gently until a soft, pliable dough forms. If it cracks, add a teaspoon more water.

Prepare the filling by processing the pitted dates, vegetable oil, and cardamom in a food processor until a smooth paste forms. Roll the paste into small balls the size of hazelnuts.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Take a walnut-sized piece of dough, roll it into a ball, and flatten it in your palm. Place a date ball in the center.

Fold the dough edges over the filling to seal it completely, then roll it back into a smooth ball.

Press the filled dough into a traditional mamoul mold to shape it, or flatten slightly and use a fork to create a decorative pattern on top. Tap the mold to release the cookie onto the baking sheet.

Bake for 15-20 minutes. The cookies should be set and the bottoms light golden, but the tops should remain pale.

Allow the cookies to cool completely on the baking sheet to firm up.

Generously dust the cooled mamoul with powdered sugar before serving.