In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
Mix blossom water, rose water and NESTLÉ Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.