The resulting curd is left to stand for 45-60 minutes.
The beaten curd is collected in gauze cloths, then divided into two parts and placed in molds. In these molds, the moist curd is turned over every hour for 24 hours to obtain the desired shape.
Served immediately after frying, they retain their crunchy exterior and soft center. Dipped in a chocolate dip with cinnamon or served with sugar and fruit, they make a delicious dessert.