Combine milk and sugar in a medium size saucepan.
Add egg yolks and cook over low heat (do not boil) stirring constantly with a wooden spoon. Continue stirring until mixture gets thick and reaches the soft ball stage 238° F (113° C) on a candy thermometer. If a thermometer is not available, drop mixture in a glass of cold water. It forms a soft ball when it reaches the bottom. Cool mixture.
Shape into ¾ inch balls with hands. Roll balls on ground cinnamon and place them on small paper cups.
Yields: 60 sweets