• 1 litre milk
  • Half cinnamon stick
  • A small piece orange and lemon rind
  • 125 g  sugar
  • 100 g  cornflour
  • 5 eggs

Flour, eggs and oil for the light batter. Cinnamon and caster sugar for the final touch.

Heat ¾ of the milk with the cinnamon stick, lemon and orange rinds to infuse with flavour while cooking.

Mix the remaining ¼ of the milk in a bowl with the cornflour, eggs and sugar, then add to the previously heated milk. Make sure to use a sieve when adding.

Once all the ingredients are mixed transfer to a pan. Stir with a wooden spoon until fully cooked. At this point, transfer to a flat square dish so that the mixture can be spread evenly.  Allow to cool.

Once cooled, cut in small portions (called pellas) which can also be fried in a light batter. To do this, coat each portion of fried milk with flour and egg and fry in oil. It is advisable to place the fried portions on a tray covered with kitchen paper to absorb excess oil.

Sprinkle with cinnamon and caster sugar to taste.