Boil Sugar and water in the sauce pan on a medium fire to make the syrup. Add the saffron colour and cardamom powder. Boil for 10 minutes and remove from fire.
In a dry grinder, blend whole urad dal into a fine powder. Sieve and remove any gritty parts. Sieve plain flour, urad dal powder in bowl, Add Eno and enough water to make a thick batter.
Heat oil in a deep pan. Pour the batter into a zip lock back and snip the tip of bag. Squeeze the zip lock bag and make swirl of the batter on a medium fire. Fry on both the sides, till they are crispy. Remove and straightway dip them into the syrup. Toss them and remove from syrup onto a plate. Serve hot.