In a large mixing bowl, combine the cake wheat flour and baking powder. Add softened butter, ice-cold water, and lemon juice; mix together until a soft dough forms.

Cover the dough with a kitchen cloth and let it rest for about 1 hour at room temperature.

Roll the dough out to about ¼-inch thickness and cut out evenly shaped puris.

In a deep frying pan, pour enough vegetable oil to submerge the puris and heat to 350°F (175°C).

Gently lower the puris into the hot oil, frying for 2-3 minutes on each side until golden brown.

In a saucepan, combine water and sugar, bringing it to a gentle boil. Simmer until thickened, about 5-7 minutes, then stir in cardamom and rose essence.

Brush each puri with melted butter and dust lightly with cornflour. Drizzle syrup over before serving.