In a large mixing bowl, combine the fine semolina flour, all-purpose flour, and baking powder. Gradually pour in the melted butter or ghee and mix until it resembles coarse crumbs.

Stir in the sugar until evenly distributed.

Incorporate warm milk and vanilla extract into the flour mixture, stirring until a soft, slightly sticky dough forms.

Cover the bowl with a clean towel and let the dough rest for 15 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll the rested dough into 1-tablespoon-sized balls and place them on the lined sheets, gently flattening each ball.

Press sliced almonds into the top of each flattened cookie, ensuring they stick well, and space the cookies about 2 inches apart.

Bake for 20 to 25 minutes until the edges turn golden brown and the centers remain firm yet tender.

Allow them to cool on a wire rack.

Combine honey, water, and lemon juice in a small saucepan over medium heat, stirring gently while simmering for about 5 minutes until thickened.

Drizzle the warm syrup generously over cooled cookies and allow at least 30 minutes for it to soak in.