Preheat your oven to 350°F (180°C). Melt ghee or butter in a medium bowl. Blend in granulated sugar until smooth. Gradually incorporate sifted all-purpose flour until fully absorbed. Add rose water and enough milk to form a soft, pliable dough. Let rest for 30 minutes.

While the dough rests, process Medjool dates in a food processor until smooth and sticky. Divide the mixture into 32 equal portions, rolling each into small balls.

To shape the cookies by hand, flatten a portion of dough in your palm, place a date ball in the center, wrap the dough around it, sealing the edges carefully, and flatten into a disc shape.

For a polished look, use a cookie mold. Press a small piece of dough into the mold, place a date ball in the center, cover with more dough, smooth it out, and tap the mold to release.

Arrange cookies on a lined baking sheet, bake for 15-20 minutes, until edges are lightly golden. The aroma will indicate they are nearly ready.

After baking, transfer cookies to a wire rack to cool completely. Dust each cookie with confectioner's sugar once cooled.