Take a medium saucepan, add sugar, lemon juice and water to it. Set on stove over medium high heat. Stir to combine all of them and then let it be. If the sugar is still not dissolving, then stir again for a couple of minutes till it starts to boil.

Turn off the heat, add rose water and orange blossom water, then transfer it in a bowl to cool down.

Add in a large bowl flour, cornstarch, sugar, salt, instant yeast, baking powder and oil. Then add lukewarm water slowly till the mixture is like cake batter, or maybe thicker like pancake batter. You might have to add ¾ cups of water for the whole mixture. Cover the bowl and let it sit for 30 mins to rise.

After the resting period, add enough vegetable oil in a saucepan bowl so it rises a few inches. Turn the heat to a medium, then check the temperature by dropping a bit of the batter. If the batter floats too quickly then the oil is too hot, and it takes time to sizzle then the pan needs more oil.

Now place the batter into a large Ziploc bag and snip the tip off the bag.

Squeeze the bag gently over the pan and use a kitchen knife dipped in oil to drop the batter from sticking and dropping in the oil in dollops of batter into the oil.

Fry for a few minutes and moving the batter in the hot oil with a spoon to cook it evenly from all sides.

Once the balls are golden brown, move them on a paper towel lined plate to drain the excess oil for a few seconds. And continue cooking the rest of the balls.

Once done, drizzle a generous amount of sugar syrup on the luqaimat and let it soak in for a few minutes.