Start preparing its syrup. Put water and sugar in a pot and bring it to a boil. Add in lemon juice and let it simmer for about 10 minutes. Let it cool completely.

Meanwhile start preparing the dough. Put water and butter in a pot. Heat it over medium heat until the butter melts, stirring occasionally.

When it boils, slowly add in flour. Stir it fast with a wooden spoon until you have a nonsticky dough about 10 minutes over low heat.

Take the pot from heat, transfer the dough into a mixing bowl and let it cool down.

When it is cool enough, add in semolina and cornstarch.

Then break eggs into it one by one and mix either with a spoon or with your hands until you get a creamy batter. 

Fill a frying pan with oil.

Fill the batter into a piping bag with a star nozzle.

Squeeze dough pieces into cold oil.

Put the pan over medium heat and fry the dough pieces until they double in size.

When they are golden fried, remove with a slotted spoon and transfer them into cold syrup.

Let them sit in  the syrup for 1-2 minutes and transfer in a large bowl.

Before frying the rest of dough, let the frying oil cold and repeat the same steps.

Serve warm or cold topped with crumbled pistachios.