Place water, baking soda, salt, butter, cinnamon and grated lemon rind into a skillet and boil for 1-2 minutes. Pour in the flour and stir constantly with a wooden ladle, until the mixture starts to detach from the walls of the skillet. Remove the skillet from the fire, let cool for a while and add the eggs while stirring constantly. Heat the oil in a skillet; spoon small balls of dough using a wet spoon so that the dough does not stick and place them in the oil. Fry them until golden brown, take them out with a perforated skimmer and transfer them onto a serving plate. Prepare the syrup by combining all ingredients in one skillet. Boil for 10 minutes, remove the cinnamon, the cloves and the grated lemon rind and add a wine glass of cognac. Pour the syrup over the loukoumades. Instead of syrup, you can use confectioner’s sugar mixed with cinnamon to dredge the loukoumades.