From 1 L. milk, keep 200ml milk for latter. Now add remaining of milk that is 800ml milk, in a pan. Separate lemon rind from a lemon. The rind should be thin otherwise the white membrane will give bitterness to our dessert.
Add lemon rind and cinnamon stick to the milk. Place the pot over a medium heat. Let to cook until to get a boil.

Meanwhile, in a bowl, mix 200ml milk with corn flour and combine well. Then add sugar and
whisk it, set aside.

Once milk started to boil, remove lemon rind and cinnamon stick. Add cornflour mixture to boiled milk. Bring it to a boil over medium heat and keep stirring, otherwise, milk mixture will burn and will stick to the bottom of pan. Now you will see milk start to thicken.

Remove it from the heat and transfer it to a plate. Allow to cool down and then place it in the fridge for 3 hours.

Meanwhile mix ¼ white sugar with 1 tsp ground cinnamon and set aside.

After 3 hours or once milk mixture solid, round the knife on the sides of the plate and milk mixture will come out easily.

Heat the oil in a pan. Cut it into small cubes/squares.

Beat the egg and set aside. add some flour in a plate. Coat each piece of milk square with flour and dip it into beaten egg afterwards.

Fry them in the pan over medium heat until all sides are golden. Drain on paper towels.

Coat each piece with sugar-cinnamon mixture and serve them.