An epicurean adventure to: South Africa
Imagine a rainy day in South Africa, thunder rumbling over the savannah. Everything's cast in a cosy darkness and you can smell the wet earth outside. Dad switched the TV off because, you know, the lightning!
Then, like magic, your mom appears with a steaming bowl of Melkkos, sprinkled with cinnamon sugar, slowly melting into the creamy goodness below. A generous dollop of butter on top is just waiting to be swirled in.
This, my friends, is like the warmest of hugs served in a bowl. If you're South African, you know exactly what I'm talking about.
What exactly is melkkos?
Melkkos may sound simple, but it's anything but ordinary. It's a cherished, traditional South African dish, born from milk, flour, butter and a hint of salt.
Don't let its unassuming appearance fool you. It's pure comfort food, the kind that can brighten even the gloomiest of days.
This recipe takes the 'frummels' approach, where butter and flour crumbs join forces with milk and get whisked into a glorious, creamy concoction.
There's also the 'snysels' method which involves boiling handmade 'noodles' in milk. We prefer the 'frummels' method, but each family has their favourite.
This particular Melkkos recipe is a generous gift from our dear family friend, Pikkie, whose melkkos is nothing short of legendary! It's a taste of South African love and comfort in every sweet, buttery, cinnamony spoonful.
If you're here looking at Melkkos, you might also be interested in our Milk Tart recipe with condensed milk.
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Fast facts - South Africa
| Location | Southernmost tip of the African continent. It is bordered by Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland) and Lesotho. |
| Capital | Pretoria. |
| Language | South Africa has 11 official languages, including English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati, and Ndebele. English is widely spoken and is the language of business, while Zulu and Xhosa are the most commonly spoken African languages. |
| Population | Circa 60.2 million |
| Trivia | During the swinging 60s, a South African innovator brought Pratley Putty into the world and it went on quite the journey! This special putty earned the distinction of being the sole South African product to reach the moon, assisting Apollo 11's lunar landing. It also played a helpful role in San Francisco, contributing to the Golden Gate Bridge's maintenance. |
What's to love about this recipe
- With just milk, flour, butter, salt and cinnamon sugar, it celebrates the beauty of simplicity.
- Perfect for chilly days, it warms both your heart and soul. It's simple, yet profoundly comforting.
- Enjoy it as a meal, breakfast or dessert.
- Incredibly easy and quick to make, taking only 15 minutes.
- Very filling!
- Economical and practical. You probably already have all the ingredients.
- It's a taste of South African tradition and comfort in every spoonful.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Milk
For the richest flavour and creamiest texture in your melkkos, opt for full-fat milk as your top choice. However, if needed, semi-skimmed milk can serve as a worthy substitute.
Butter
To create the "frummels," you'll want cold butter that's been cubed right out of the fridge. If you've dabbled in pastry making before, this step will be quite familiar to you.
Rest assured, this step is a breeze and shouldn't take more than 2 minutes.
Make sure you have some extra butter on hand to add to your steaming bowl of melkkos. It's simply a must!
While margarine can be used as a substitute, the unparalleled flavour of real butter truly elevates the taste of your melkkos!
Salt
Balancing the salt in melkkos is crucial for its flavour. In this recipe, we've found that half a teaspoon hits the Goldilocks level of saltiness - just right! But feel free to tailor it to your taste preferences if needed.
Sugar
To create the cinnamon sugar, reach for regular white granulated sugar. However, if you fancy a touch of caramel flavour, light brown sugar is a great alternative.
Ground cinnamon
The pièce de résistance for your melkkos! Ground cinnamon is essential for the cinnamon sugar, but for an extra infusion of flavour, consider adding a cinnamon stick while boiling the milk.
A note on the flour
Pikkie's recipe calls for 130g of all-purpose flour, approximately one metric cup, which yields a melkkos of medium consistency. Just right.
For a thicker melkkos, akin to 'melktert,' you can increase the flour to 180g. Conversely, if you prefer thinner melkkos, aim for around 90-100g of flour. Adjust to your liking!
How to make Melkkos: Step-by-step
- Mix the sugar and ground cinnamon in a bowl, giving it a thorough stir. For a faster method, combine both ingredients in a small lidded container and shake well.
- Coat the bottom and sides of a large saucepan with a thin layer of butter. This simple step acts as a safeguard against the milk burning during cooking.
- Pour the milk into the saucepan and set it over medium heat. Let it gradually come to a gentle, frothy simmer.
- While the milk is warming up, combine the flour, salt, baking powder and cold, cubed butter in a bowl.
- With your fingertips, rub the cold butter into the dry ingredients until you achieve a coarse, breadcrumb-like texture. Keep the largest pieces no larger than pea-sized for the best results.
- Check on the milk. Once it's slowly simmering and frothy, it's ready. Turn the heat to its lowest setting.
- Gradually add the flour mixture, a few tablespoons at a time, into the simmering, warm milk, whisking as you go.
- Whisking vigorously will reduce the size of the lumps. If you prefer larger lumps in your melkkos, opt for a wooden spoon instead of a whisk while stirring.
- Monitor the heat closely. You're aiming for a very gentle boil with large, slow-popping bubbles.
- Gently simmer the melkkos for 10 minutes. Then, take it off the heat and let it rest for 5 minutes before serving it in bowls.
- Top with lots of cinnamon sugar and a generous dollop of butter.
Variations
- If you prefer a very fine-textured melkkos, use a stick blender to blend it into a smooth, creamy consistency.
- For a custard flavour, add one tablespoon of custard powder to the dry ingredients.
- To intensify the cinnamon flavour, consider adding a cinnamon stick to the milk as it heats up.
- Add a piece of orange or naartjie rind to the simmering milk for a citrusy twist. Don't forget to remove it before serving.
- If you want extra sweetness, consider adding some sugar to the melkkos while it's cooking.
- For a richer twist, substitute 400ml of the regular milk with a can of condensed milk.
- Add a few cardamom pods for a different flavour.
- For a vegan version, use coconut milk and plant-based butter.
Serving suggestions
- Top it with a pat of butter for an extra layer of creaminess.
- Add a cinnamon stick for a touch of visual flair and extra cinnamon aroma.
- Grate some fresh orange zest for a citrusy zing.
- Garnish with sliced fruits like banana.
- Toasted almonds or pecans add a lovely crunch.
- Replace the sugar with honey and sprinkle over some ground cinnamon.
- Serve in soup bowls, dessert bowls or enamel mugs.
Storage
For leftover melkkos, place it in an airtight container in the fridge and enjoy within 2-3 days.
To reheat, you can either warm it in the microwave for 2-3 minutes, stirring at 45-second intervals or heat it on the stovetop.
Keep in mind that melkkos may thicken in the fridge. To achieve your desired consistency during reheating, add a small splash of milk and stir until it reaches the desired thickness.
FAQ
Melkkos, translated from Afrikaans, means 'Milk food,' a fitting name for this comforting milk dish.
If you prefer your melkkos thicker, increase the amount of flour. In this recipe, you can increase it to 180g for a heartier consistency.
The consistency of melkkos resembles that of porridge oats, and it may have slight lumps, depending on the method used to stir the flour into the milk. If you use a whisk, you'll achieve a texture akin to 'sago pudding.'
Melkkos is a traditional South African recipe with roots in Afrikaans cuisine. It has been passed down through generations and is beloved for its simple yet comforting qualities. The exact origins of melkkos are not documented, but it has been a cherished part of South African culinary heritage for many years.
More recipes from South Africa
Recipe
Pikkie's Melkkos
Equipment
- 1 large saucepan
- 1 wire whisk
- 1 medium mixing bowl
Ingredients
For the cinnamon sugar
- 4 tablespoons sugar
- 1 teaspoon ground cinnamon
For the melkkos
- 1 litre full cream milk - or semi-skimmed
- 130 grams all-purpose flour - or one metric cup
- ½ teaspoon salt
- 1 teaspoon baking powder
- 40 grams butter - cold, cubed. Plus an extra smidge of butter to grease the saucepan with.
Instructions
- Mix the sugar and ground cinnamon in a bowl, giving it a thorough stir. For a faster method, combine both ingredients in a small lidded container and shake well.4 tablespoons sugar, 1 teaspoon ground cinnamon
- Coat the bottom and sides of your saucepan with a thin layer of butter. This simple step acts as a safeguard against the milk burning during cooking.
- Pour the milk into the saucepan and set it over medium heat. Let it gradually come to a gentle, frothy simmer.1 litre full cream milk
- While the milk is warming up, combine the flour, salt, baking powder and cold, cubed butter in a bowl.130 grams all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, 40 grams butter
- With your fingertips, rub the cold butter into the dry ingredients until you achieve a coarse, breadcrumb-like texture. Keep the largest pieces no larger than pea-sized for the best results.
- Check on the milk. Once it's slowly simmering and frothy, it's ready. Turn the heat to its lowest setting.
- Gradually add the crumb mixture, a few tablespoons at a time, into the simmering milk, whisking as you go.
- Whisking vigorously will reduce the size of the lumps. If you prefer larger lumps in your melkkos, opt for a spoon instead of a whisk while stirring.
- Monitor the heat closely. You're aiming for a very gentle boil with large, slow-popping bubbles.
- Gently simmer the melkkos for 10 minutes. Then, take it off the heat and let it rest for 5 minutes before spooning into bowls.
- Top with lots of cinnamon sugar and a generous dollop of butter.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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