Step 1: Prepare the syrup by combining 1.5 cups sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Stir in the rose water and set aside to cool completely before using on the basbousa with cardamom and rose syrup.
Step 2: Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking pan with butter or tahini.
Step 3: In a large bowl, whisk together the semolina, 1 cup sugar, shredded coconut, ground cardamom, and baking powder.
Step 4: Pour the melted butter over the dry ingredients. Use your fingertips to rub the butter into the semolina mixture until it looks like wet sand, a crucial step for the perfect basbousa with cardamom and rose syrup.
Step 5: Stir in the yogurt until a thick, uniform paste forms. Spread the mixture evenly into the prepared baking pan and smooth the top.
Step 6: Use a knife to lightly score the surface of the batter into diamond or square shapes. Place one almond in the center of each shape.
Step 7: Bake for 35-40 minutes or until the edges are deep golden brown and the top is toasted.
Step 8: Remove from the oven and immediately pour the cooled syrup over the hot basbousa with cardamom and rose syrup. Let it sit for at least 2 hours to fully absorb before serving.