Mix the semolina in a bowl with LURPAK Cooking Liquid. Mix well with your hands until all the semolina is coated in the liquid. Cover and let it rest for 1 hour.
Add the milk, rose water, nutmeg and dissolved yeast. Mix well with your hands then cover and let it rest for one more hour.
Mix the pistachio with sugar. Set aside.
Preheat the oven to 175°C.
Form small balls of the dough. Press and pat each ball and make a hole for filling. Fill it with the pistachio mixture. Close it then press it inside the wooden ma’amoul mold. Flip the mold over and hit the edge with a hard surface to get the ma’amoul piece out.
Bake in the preheated oven for 10 minutes or until golden.