In a saucepan, combine the sugar, water and lemon juice. Simmer until slightly thickened then stir in the rose water and orange blossom water. Set aside to cool.
In a large bowl, combine the flour, cornstarch, sugar, yeast, baking powder and salt.
Slowly add the lukewarm water while mixing until a thick batter forms.
Cover and let the batter rest for 30 to 60 minutes until doubled in size.
Heat vegetable oil in a deep pot over medium heat.
Drop small spoonfuls of batter into the hot oil and fry in batches until golden brown.
Transfer the fried luqaimat onto paper towels for a few seconds.
Dip the warm luqaimat into the cooled syrup until coated.
Serve warm with pistachios, sesame seeds or extra syrup if desired.
