For syrup boil sugar, water and saffron together, as it comes to boil turn of the heat and stir the syrup making sure sugar has dissolved. Syrup needs to be chilled before serving, keep it in refrigerator.
Add water to corn starch slowly making sure there is no lumps, batter will look like consistency of milk.
Over low medium heat in a frying pan add the batter and cook stirring continuously till corn starch become translution and consistency of thick batter or soft lumpy dough. This will take about 10-12 minutes. Turn off the heat and remove from stove.
Let the mix cool off little bit and pour the hot mixture into sev maker using fine sev attachment. Press the sev maker over ice cold water, and let the sev string drop into the bowl.
Leave the falooda in ice cold water at least for 2 hours before using.
Falooda will stay good for about a week in refrigerator, but make sure falooda stays in chilled water.