In a mixing bowl, combine 1 cup of fine semolina flour, 1 cup of all-purpose flour, and 1 teaspoon of baking powder. Pour in ½ cup of melted butter or ghee, mixing until crumbly. Gradually stir in ½ cup of sugar and blend until evenly distributed. Slowly add ½ cup of warm milk and 1 teaspoon of vanilla extract, kneading until a soft dough forms. Cover the dough and let it rest for 15 minutes.

Preheat your oven to 350°F (175°C) while the dough rests. Once rested, take small portions of the dough and roll them into balls, about the size of a walnut. Line a baking sheet with parchment paper and place the dough balls on it, leaving space between each. Gently flatten the balls and press sliced almonds onto the top of each cookie for added texture and a lovely finish.

Place the baking sheet in the preheated oven and bake the Honey Almond Semolina Cookies for 20-25 minutes. You'll know they're ready when they turn golden brown and have a firm texture while still remaining tender inside. Keep an eye on them towards the end of the baking time to ensure the perfect doneness.

While the cookies are baking, prepare the warm honey syrup. In a small saucepan, combine ½ cup of honey, ¼ cup of water, and 1 tablespoon of lemon juice over medium heat. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, stirring occasionally. The syrup should slightly thicken and become glossy.

Once the cookies are out of the oven, allow them to cool for just a few minutes, then drizzle the warm honey syrup generously over each cookie. Let the cookies absorb the syrup for at least 30 minutes before serving them. This final touch will create a delightful, sweet, and sticky finish that complements the Honey Almond Semolina Cookies beautifully.