In a bowl, combine semolina, butter, powdered sugar, powdered milk, mahlab, and yeast. Mix well. Cover tightly and set aside for one hour.
Meanwhile, add butter, sugar, sea salt and glucose syrup in a large saucepan over medium heat. Stir over medium heat until mixture begins to boil about 10 min.
Add gradually the pre-heated cream. Stir the mixture constantly, scraping the sides occasionally until it reaches firm ball stage.
Once you reach the firm ball stage, remove from heat add milk chocolate and grounded hazelnuts
Pour caramels into prepared pan. Refrigerate until cooled. Cut caramel into small pieces
Add rose water to the dried mixture and knead by hand until the dough starts to hold together
or forms a paste.
Remove a small piece of dough and flatten it with your hands and place a piece of caramel on top. Close carefully to form a ball.
Press the stuffed dough into a wooden mold to form a pattern on the upper side of the dough.
Tap out onto a cookie sheet that is not greased and bake at 220°C for 6 minutes or until lightly colored but not browned.
Remove from oven, sprinkle with powdered sugar, let it cool down, and then sprinkle again with the powdered sugar.
