Melkkos
This quick, easy, homemade melkkos is made from dough crumbles and can be served with a decent sprinkling of cinnamon sugar within 20 minutes. A quintessential South African comfort food.
Servings6 people
Ingredients
- 100 grams sugar (caster/white/brown)
- 1 tablespoons ground cinnamon
- 90-180 grams plain flour (standard-grade/all-purpose)
- 30 grams butter
- 1.5 L milk
Instructions
- 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 sprinkling of cinnamon sugar and a pat of butter.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
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.
Nutrition
Serving: 1bowl | Calories: 313kcal | Carbohydrates: 41g | Protein: 10g | Fat: 13g | Sodium: 131mg