This quick, easy, homemade melkkos is made from dough crumbles and can be served with a healthy sprinkling of cinnamon sugar within 25 minutes. A quintessential South African comfort food.
What is Melkkos?
Melkkos (or milk food) is a traditional South African, Afrikaans dish that is basically a porridge made from milk, flour, butter and salt. It is served with a generous portion of cinnamon sugar and sometimes with a pat of butter.
Melkkos can be made in two different ways. This particular recipe or resep uses the dough crumbs method in which crumbs made from butter and flour are added to the milk and whisked until cooked.
The second method is also known as melksnysels and basically made by boiling a type of handmade noodle or dough cuttings in the milk. Let me know if I need to add a recipe for these as well!
Now - melkkos can be eaten by themselves as a standalone dish for lunch or supper, but can also be served as a pudding. Best eaten when curled up under a cosy blanket on a cold winter's evening!
Where did Melkkos originate?
Melkkos is a South African food, that was traditionally made during the calving season when the farmers had excess milk about.
However, similar recipes have been around since 7BC Persia (modern day Iran), and have also been documented by the Romans in the 15th century.
Milk and Cinnamon and Sugar...
I have quite a few recipes on Salty Ginger that rely quite heavily on milk and cinnamon and sugar. So if you want to try something else in the same realm of flavours be sure to check out:
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Milk - I like to use whole or full-fat milk.
- Butter or margarine can be used to create the dough crumbles.
- Salt to add flavour to the flour.
- Sugar - white, granulated or brown sugar can be used in this instance.
- Ground cinnamon to flavour the sugar.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only. However, I have activated the US customary conversions on the recipe card, these are based on generally accepted conversions. Cups are equal to 236mL/ 8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
For this particular recipe, cups and spoons will work perfectly fine as accuracy is not necessary for a perfectly perfect melkkos.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. For accurate measuring invest in a set to make sure you are adding the correct amount of ingredients. When in doubt - always use a level spoon or cup measure.
How to Make Melkkos from Dough Crumbles
Step 1 - Stir together the cinnamon and sugar. Set aside for serving.
Step 2 - Decide on how thin or thick you want the melkkos to be. At 90g (¾ cup of flour) the melkkos is rather on the thinner side, while at 180g (1½ cups) the melkkos is thick, closer to the thickness of a set milk tart.
Step 3 - 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.
Step 4 - Bring the milk to a boil. Once the milk is boiling and frothy turn down the heat to low.
Step 5 - 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.
TIP - If you like bigger lumps in your melkkos, stir with a spoon instead of a whisk.
TIP - For those who prefer a smoother texture, or can't handle food with differing textures, whisk the mixture vigorously and then blend the mixture using an immersion blender to give a smooth finish.
Step 6 - Once the melkkos has cooked, turn off the heat and allow it to stand for 5 minutes before serving with a healthy sprinkling of cinnamon sugar and a pat of butter.
Pro Tips for this Recipe
This recipe calls for a range of flour to be added to the milk during the cooking time. How thick you want the melkkos is dependent on how much flour you add to the milk.
If you prefer lumpier (terrible word) melkkos, then stir the milk with a spoon when adding in the dough crumbles.
If you prefer a smoother melkkos, especially if you or someone you know doesn't like textures in something like porridge, then carefully use an immersion blender to really smooth out the melkkos.
Don't forget to tag me @marylou_saltyginger on Instagram, #saltygingerblog with your renditions of these recipes!
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- 100 grams sugar white, brown or caster
- 1 tablespoons ground cinnamon
- 90-180 grams flour plain, standard grade, all-purpose
- 30 grams butter
- 1.5 L milk
- Stir together the cinnamon and sugar. Set aside for serving.100 grams sugar,1 tablespoons ground cinnamon
- 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.90-180 grams flour,30 grams butter
- Decide on how thin or thick you want the melkkos to be. At 90g (¾ cup of flour) the melkkos is rather on the thinner side, while at 180g (1½ 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.1.5 L milk
- 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.
- 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.
Nutrition information is an estimate, accuracy of nutritional information for any recipe on this site is not guaranteed. If scaling the recipe remember to scale your cook and bakeware accordingly.
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