In a saucepan with a 12-inch diameter and a depth of at least 2 3/4 inches, combine 1 cup of the water with the starch.
Stir until well mixed.
Slowly pour in the remaining water.
Then stir in the sugar and lemon juice.
Place the pan over medium heat and simmer 10 to 15 minutes, stirring constantly.
Lower the heat and continue cooking and stirring, about 35 to 45 minutes longer.
Drop a small amount of the liquid into cold water.
If it forms into threadlike pieces, it is done.
Remove from heat.
Mix in the nuts and the flavoring you prefer: oil of bergamot, pinch of Greek chewing gum (pounded with 1 tablespoon sugar), or rose water.
Dust an ice tray with the starch, pour in the lokoom and dust generously with more of the starch.
Cover with plastic wrap and refrigerate.
Cut into 1-inch squares to serve.