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In a small saucepan, mix together the sugar and water; heat over medium-high.
Stir the mixture until the sugar dissolves completely. Once it reaches a boil, reduce the heat and let it simmer for 5-7 minutes.
Mix in lemon juice and let it cook for another minute. Remove from heat and set aside to cool completely. (Make the dough as the syrup cools)
Combine flour, instant yeast, sugar, and salt in a stand mixer bowl. Slowly pour in the lukewarm water, mixing until a smooth, thick dough forms.
Cover the bowl with a cloth and let the dough rest in a warm place for 1-1.5 hours, until it doubles in size.
Heat the oil in a deep pan frying pan to 320°F (160°C). Taking small pieces of the dough, form into a ball using your thumb and index finger, and use teaspoon to drop it into the hot oil. Repeat until you’ve used up all the dough, frying the luqaimat in batches. Fry 15 to 16 minutes, turning occasionally, until golden brown.
Once ready, use a slotted spoon to the luqaimat out of the oil. Dip immediately into the cooled syrup for about a minute, ensuring they’re well-coated by the syrup. Finish with a touch of sliced pistachios or almonds on top. Serve warm or at room temperature, and enjoy with family and friends!