- 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.
