In a bowl, add the other cup of milk, ground cinnamon, and cornstarch. Stir until the cornstarch is fully dissolved.

Pour the infused milk (strained) into the saucepan, remove the anise, and add the milk with cornstarch. Cook over medium heat. When it starts to thicken, lower the heat and stir until the mixture is firm. To check if it's ready, tilt the pan—if the mixture moves slowly, it's done. If it quickly covers the bottom, keep stirring until thicker.

Pour the mixture into a rectangular dish (this makes it easier to cut later). You can also use a glass container lightly greased with a few drops of oil to prevent sticking. Spread the mixture to about 1/2 inch thick. Cover with plastic wrap pressed directly onto the surface to prevent drying out. Refrigerate for at least 1 hour. I usually make it at night for the next day.

Cut into small squares. Coat each piece in cornstarch and then in beaten egg. Fry until golden, then drain on paper towels. Mix sugar and ground cinnamon, coat the fried pieces, and enjoy!