1. Put all the cottage cheese into a pan and mash it with a fork, so there are no coarse lumps. Beat in the eggs, add the sugar and mix well. It is best not to use cottage cheese that is too dry or too wet. Otherwise, the cheesecakes will fall apart when cooked.
2. Add five tablespoons (spoonful) of flour to the cottage cheese and mix well. You can add a little more flour to make the cheesecakes thicker. Or you can add slightly less flour, and the cheesecakes will be softer. You should end up with a homogeneous mixture to make the cheesecakes.
3. Place a frying pan over medium heat and pour the sunflower oil into it.
4. Sprinkle some flour on a plate. Make a few small balls from the curd mixture and place them on the plate. It is best to make 4-5 balls at a time, as many as you can fit into the pan. Then roll the curd balls in flour one at a time, flatten them into small tortillas (they should not be too thin), and place them in the pan.
5. Fry the cheesecakes for 1 to 2 minutes until golden brown. Then flip them over to the other side and fry until golden.
6. Repeat until the cottage cheese has run out, and serve with SAFFRON-infused HONY.