In a pot, boil 4 cups of whole milk along with lemon peel, orange peel, sugar, and a cinnamon stick until aromatic. Remove from heat and let cool.

In a separate bowl, whisk 3 tablespoons of cornstarch and 2 tablespoons of all-purpose flour with the remaining milk until completely dissolved.

Strain the infused milk into a larger pot to remove the peels and stick. Add the cornstarch-flour mixture, then cook on medium-high heat, stirring until thick.

Pour the thickened mixture into a lined baking dish, spread evenly, cover with plastic wrap, and refrigerate for at least 3 hours.

Once firm, remove the mixture from the dish and cut into desired shapes. Coat each piece in flour, dip in beaten eggs, and roll in cinnamon-sugar.

Heat enough sunflower oil in a skillet until it reaches 350°F. Fry the coated pieces until golden brown.

Once fried, drain the pieces on paper towels and sprinkle with cinnamon-sugar before serving.