AuthorJan BouwerA comforting traditional South African milk dish made from a buttery flour crumb cooked in sweetened milk, finished with a sprinkle of cinnamon sugar.
Rub the chilled butter into the flour, baking powder, and salt using your fingertips until the mixture resembles coarse crumbs. Do not work it into a smooth dough.
Heat the milk and sugar in a large saucepan over medium heat, stirring until the sugar has dissolved.
Bring the milk to a gentle boil, taking care that it does not scorch on the bottom of the saucepan.
Lower the heat and gradually sprinkle the flour and butter mixture into the hot milk while whisking continuously. Adding it gradually helps prevent large lumps from forming.
Continue cooking over low heat for about 8 to 10 minutes, stirring regularly, until the mixture has thickened and the flour is cooked through.
If you prefer a smoother melkkos, keep whisking as it cooks.
For a more traditional texture with small soft pieces, stir gently rather than beating the mixture smooth.
Mix the cinnamon with a little of the sugar and sprinkle over the melkkos before serving.
Serve hot.
Sago can also be used to make melkkos as an alternative to the flour mixture.
Ingredients
Directions
Rub the chilled butter into the flour, baking powder, and salt using your fingertips until the mixture resembles coarse crumbs. Do not work it into a smooth dough.
Heat the milk and sugar in a large saucepan over medium heat, stirring until the sugar has dissolved.
Bring the milk to a gentle boil, taking care that it does not scorch on the bottom of the saucepan.
Lower the heat and gradually sprinkle the flour and butter mixture into the hot milk while whisking continuously. Adding it gradually helps prevent large lumps from forming.
Continue cooking over low heat for about 8 to 10 minutes, stirring regularly, until the mixture has thickened and the flour is cooked through.
If you prefer a smoother melkkos, keep whisking as it cooks.
For a more traditional texture with small soft pieces, stir gently rather than beating the mixture smooth.
Mix the cinnamon with a little of the sugar and sprinkle over the melkkos before serving.
Serve hot.
Sago can also be used to make melkkos as an alternative to the flour mixture.
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