Optional: In lieu of Star anis, 1 stick of cinnamon in pieces.

Boil the water with the anis or cinnamon for just few minutes to get into the water the flavor. Then add the piloncillo and turn it down. When it starts boiling again, just wait until you get the consistency you want the syrup.

In a big salad bowl, break the buñuelos in regular pieces, add the syrup and serve. Also, you may take both, the buñuelos and the syrup to the table, and each one could prepare its own dish. Personally I like more this way, because if I have leftovers, I can store the pieces of buñuelo in a paper bag and eat them next day.