In a saucepan over medium-high heat, combine an equal amount of water and sugar. Give it a quick stir, and let it come to a boil without stirring any further.

Remove from the heat, and mix in the lemon juice and rose water (and orange blossom if using).

Allow the sugar syrup to cool completely before dipping the doughnut holes in it. The syrup must be cold, so you can chill it in the fridge.

Mix flour, sugar, and cornstarch with warm water and add the instant yeast. Stir to combine.

Cover the bowl with a clean towel, and let it rest in a warm place for about one hour. Mix the dough again to get rid of trapped air bubbles.

Take small portions with a teaspoon and using another teaspoon, slide the dough to drop in hot frying oil forming small rounded shapes. (To know if the temperature of the oil is correct, add a teaspoon of the batter and carefully drop it in the oil. If it floats quickly, it means that the oil is too hot). Alternatively, you can use a Ziploc bag, fill it with the batter and snip off the corner of the bag. Drop the dough into hot oil, cutting off with kitchen shears as you would do with churros.

Let the Awameh balls fry until they're golden in color and float to the surface.

Strain in a colander then drop in cold sugar syrup for a few minutes to allow it to get absorbed. Remove from syrup and serve immediately.