To prepare the dough, pour coarse semolina into a large bowl. Add fine semolina and fine sugar. Mix until combined.
2. Melt the butter in a small saucepan, then pour it over the semolina mixture.
3. Make sure the mixture is safe to handle with your hands, then rub it well until all the melted butter is absorbed and completely blended.
4. Cover the bowl with a saucer, cloth, or nylon wrap. Let it rest overnight.
5. After the dough has settled for the night, add the mahlab and the powdered milk.
6. Dissolve the yeast in warm water until completely liquid.
7. Add it to the dough and mix it with your hands.
8. Add rose water and blossom water gradually, and knead the dough continuously until it is homogeneous and cohesive.
9. For the filling, spread the dates and place them in a large bowl.
10. Add cinnamon and anise. Mix well with your hands, and rub them until they turn into a paste.
11. To collect the maamoul, preheat the oven to 180 ° C.
12. Form small balls from the date paste and set aside on a plate.
13. Cut the dough into a small ball and roll it out with your hands. Fill it with a date ball and close it like a ball until the filling is completely closed.
14. Fill the ball inside the hole of the wooden maamoul mold. Press it gently until it takes the shape of the hole.
15. Turn the mold over and press it onto your hand or on a flat surface to release the maamoul piece into its new shape.
16. Grease a rectangular baking tray with butter, then place the maamoul pieces inside it.
17. Bake in a preheated oven for 20 minutes or until golden.
18. Take it out of the oven and set aside to cool down.
19. After it cools, sprinkle with powdered sugar and serve.