Take sugar in a thick bottom sauce pan. Add Water just as much as can cover the sugar. Stir until sugar dissolves.

Put the sauce pan on the stove. Let it cook for a few min or until the mixture feels slippery and thick like honey. Add cytric acid and stir. Turn off the stove. Let the syrup cool down. If the syrup has crystallized after cooling down, understand that it's been overcooked. Can add a little water and heat up a bit to adjust its consistency. We want the syrup ideal for gulab jamun or jalebi, bundi.

Add the essence and the food colour in the syrup and stir well. It's ready! Store it in a bottle. No need to refrigerate.

This syrup can be used to make milk shakes, faluda, shorbet, desserts, ice cream, sweet lassi, ice gola etc.