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1
In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes.
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2
Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt.
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3
Turn the dough out onto a lightly floured work surface.
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4
Knead lightly until the dough is silky.
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5
Oil a medium bowl and add the dough.
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6
Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
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7
Punch down the dough, then let it rise again for another 30 minutes.
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8
Meanwhile, preheat the oven to 350.
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9
Spread the almonds in a pie plate and bake for 10 minutes.
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10
In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain.
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11
Let cool slightly, then stir in the rose water.
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12
In a large saucepan, heat the vegetable oil to 325.
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13
Meanwhile, divide the dough into quarters.
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14
Cut each quarter into 10 pieces.
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15
Using wet hands, shape into balls and poke a hole in the center of each.
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16
Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side.
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17
Drain on paper towels.
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18
Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.
