Make the sugar syrup by combining the sugar and water , put the mixture over medium heat and let it come to a boil ( don’t stir) add the lemon juice and let it simmer for 8 minutes until it thickens up a little bit, take it off the heat and add the rose water.
Combine the dry ingredients together very well, add the wet ingredients and mix with a whisk until you get a smooth thick dough ( almost like the consistency of the hareeseh ) .
Cover with plastic wrap and let it rise at room temperature until doubled in size ( one hour could be enough)
After fermentation stir the mixture with a spoon and empty the whole mixture in a piping bag fitted with a star nozzle.
Squeeze the mixture out in the hot oil in any desired shape and fry until golden.
Take it out and dip immediately in the cool sugar syrup!