For the homemade marzipan, first melt the butter over a water bath. Add the sugar and stir until completely combined.
Then add the milk and rose water and stir. Slowly pour in the semolina, stirring constantly.
Stir until there are no more lumps. Let the mixture simmer for another ten minutes. Leave to rest for 30 minutes and then shape.
Leave the finished marzipan open for about 14 days and then put it in tins.