1-First: preheat the oven to 350°F (180°C) to get it ready for baking.

2-Then, melt the ghee or butter and stir in the sugar before combining it with the flour using your fingers until fully absorbed.

3-Next, mix in the rose water and gradually add the milk while kneading to form a soft, pliable dough; let it rest for 30 minutes to develop its texture.

4-After the dough rests, divide it into 32 equal balls for consistent sizing.

5-For the filling, process the dates into a smooth paste and divide into 32 equal balls, using oiled hands to prevent sticking.

6-Shape the cookies by flattening a dough ball, placing a date ball inside, wrapping and sealing it, then flattening into a disc; alternatively, press into a floured mold for a patterned design.

7-Place the shaped cookies on a baking sheet, spaced 1-2 inches apart, with the smooth side up for hand-shaped ones or the patterned side up for molded.

8-Bake for 15-20 minutes until just pale golden, being careful not to let them brown.

9-Once baked, cool on a wire rack and dust with confectioner’s sugar for a finishing touch that adds a sweet, elegant coating.