In a bowl mix together semolina and butter.
In another bowl mix water and rose essence.
Add this to semolina and mix.
Transfer to a ziplock bag and chill it overnight.
The next day, bring it down to room temperature and process it in a food processor or a mixer.
Add 1-2 tbs of water to moisten the dough. When the dough comes together transfer to a bowl and keep it covered.
Remove seeds from dates and add 1/4 cup of water.
Cover and cook until there is no water left.
With a blender make it into a fine paste.
Heat a pan and add butter.
Add this dates paste and cook until thick.
Allow it to cool.
Transfer to a piping bag.
Now divide the dough into 6 equal portions.
Roll a portion into a thin log, place between two butter papers and roll into a thin ribbon.
Pipe the filling in the centre.
Now bring both the sides and seal until it becomes a rope.
Cut it into two equal portions.
Shape each rope into a circle and seal edges.
With a blunt object, make some indents on the circle.
Arrange on a baking tray.
Bake in a 175°C preheated oven for 20 minutes.
Cool on wire rack. Dust with icing sugar and serve or store in airtight jar.
