Infuse Milk: Peel the lemon and orange, then add the peels to a pot with granulated sugar and cinnamon stick. Pour in 4½ cups of whole milk and bring to a gentle boil. Once boiling, remove from heat and allow to cool to room temperature, letting flavors meld.

Combine Cornstarch and Flour: In a separate bowl, whisk together the cornstarch and all-purpose flour with ½ cup of milk until fully dissolved.

Thicken Milk: Strain out the peels and pour the infused milk into a larger pot. Mix with the cornstarch-flour mixture, and cook over medium-high heat, stirring constantly for 6-7 minutes, until thickened to custard-like consistency.

Set the Mixture: Transfer the thickened mixture to a parchment-lined dish, smoothing it out. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, until firm.

Prepare for Frying: Once set, remove the mixture from the dish and cut into bite-sized pieces. Set up bowls with flour, beaten eggs, and a mix of sugar and ground cinnamon.

Fry the Pieces: Heat sunflower oil in a skillet over medium heat to 350°F. Dip each piece in flour, then in eggs, frying until golden brown. Let drain on paper towels and coat in the sugar-cinnamon mix.