Place the sugar and water in a heavy bottom saucepan. Set on the stove top on medium heat.

Bring to a boil, then add the lemon juice.

Simmer for 10 minutes.

Cool in the fridge before adding the fritters.

Mix the flour, corn starch and baking powder in a bowl and sift.

In a medium sauce pan, on a medium heat, add water, ghee and vanilla extract and bring to a gentle boil.

Add flour mixture all at once, and stir quickly until well combined, has a dough like texture and is no longer sticking to the pan.

Add salt and milk powder and mix thoroughly.

Transfer to a stand mixer fitted with the paddle attachment. With the mixer on, start adding one egg at a time. Make sure each egg is fully incorporated, before adding the next one.

Transfer to mixture to a piping bag, fitted with a star nozzle.

Place oil in a large pan (the bigger the more fritters you can fry at once), and start piping the dough directly in the oil, into 5 cm logs and cut through with the scissors. Keep a steady pressure and continue piping until the pan is full or you run out of dough.

Fry on medium heat until golden brown.

Remove from oil and place on kitchen towels to remove excess oil then transfer directly to the cold syrup.

Let the fritters sit in the syrup for 5 minutes before serving.