In a large bowl mix the semolina and flour then add the butter and oil, mix all together until you have a cookies dough. Don't over mix just to combine.
Cover and let it rest at least 2 hours or overnight.
To the dough add the yeast, baking soda, sweet condensed milk and the rose water, knead all until well combined.
To prepare the filling: in a medium bowl place the crushed pistachio, sugar syrup and the rose water mix with a spoon together.
Take a small amount of the dough and shape as a ball, at the middle make with your finger a small hole, add 1 tbsp of pistachio filling, then close firmly.
Place the cookie ball in a cookie mold or ma’amol mold(i bought it from a chinese store) Then, flip the cookie upside down and click the edge of the cookie mold to let the piece get out. If you don't have a ma'amol mold you can shape the top with a fork as classic cookies shape.
Place the cookies on an oven tray.
Bake it in a preheated oven 220°C for 10 to 15 mins until golden color.
Sprinkle the powdered sugar immediately above the cookies when out of the oven.
