How To Prepare Melkkos
Melkkos is a South African staple made by boiling milk and combining it with a mixture of flour, salt, and butter.
The dish is vigorously stirred until lumps develop, and it is then left to rest.
It can be served as a dessert or a light meal in itself, and it is recommended to serve it hot with some cinnamon sugar on top.
RECIPE INGREDIENTS
100 grams sugar white, brown or caster
1 tablespoons ground cinnamon
90-180 grams flour plain, all-purpose
30 grams butter
1.5L milk
DIRECTIONS ON HOW TO PREPARE MELKKOS
Cut the butter into small cubes, and add to the flour and salt. Rub the butter into the flour until you have a crumbly dough mixture.
Decide on how thin or thick you want the melkkos to be. At 3/4 cup of flour the melkkos is rather on the thinner side, while at 11/2 cups the melkkos is thick, closer to the thickness of a set milk tart. The more flour the quicker the melkkos will thicken up when cooking.
Bring the milk to a boil. Once the milk is boiling and frothy turn down the heat to low.
While the milk is barely simmering, add in the dough crumble a spoonful or two at a time and whisk to combine.
Once all the dough has been incorporated into the milk, allow cooking for a further 5 to 10 minutes , whisking or stirring occasionally.
Combine cinnamon and sugar. Stir
Once the melkkos has cooked, turn off the heat and allow it and for 5 minutes before serving with a healthy sprinkling of cinnamon sugar and a pat of butter.
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Ingredients
100 grams sugar white, brown or caster
1 tablespoons ground cinnamon
90-180 grams flour plain, all-purpose
30 grams butter
1.5L milk
Instructions
- Cut the butter into small cubes, and add to the flour and salt. Rub the butter into the flour until you have a crumbly dough mixture.
- Decide on how thin or thick you want the melkkos to be. At 3/4 cup of flour the melkkos is rather on the thinner side, while at 11/2 cups the melkkos is thick, closer to the thickness of a set milk tart. The more flour the quicker the melkkos will thicken up when cooking.
- Bring the milk to a boil. Once the milk is boiling and frothy turn down the heat to low.
- While the milk is barely simmering, add in the dough crumble a spoonful or two at a time and whisk to combine.
- Once all the dough has been incorporated into the milk, allow cooking for a further 5 to 10 minutes , whisking or stirring occasionally.
- Combine cinnamon and sugar. Stir
- Once the melkkos has cooked, turn off the heat and allow it and for 5 minutes before serving with a healthy sprinkling of cinnamon sugar and a pat of butter.
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Ingredients
100 grams sugar white, brown or caster
1 tablespoons ground cinnamon
90-180 grams flour plain, all-purpose
30 grams butter
1.5L milk
Instructions
- Cut the butter into small cubes, and add to the flour and salt. Rub the butter into the flour until you have a crumbly dough mixture.
- Decide on how thin or thick you want the melkkos to be. At 3/4 cup of flour the melkkos is rather on the thinner side, while at 11/2 cups the melkkos is thick, closer to the thickness of a set milk tart. The more flour the quicker the melkkos will thicken up when cooking.
- Bring the milk to a boil. Once the milk is boiling and frothy turn down the heat to low.
- While the milk is barely simmering, add in the dough crumble a spoonful or two at a time and whisk to combine.
- Once all the dough has been incorporated into the milk, allow cooking for a further 5 to 10 minutes , whisking or stirring occasionally.
- Combine cinnamon and sugar. Stir
- Once the melkkos has cooked, turn off the heat and allow it and for 5 minutes before serving with a healthy sprinkling of cinnamon sugar and a pat of butter.