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 plain 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.