Melkkos Recipe

Three bowls of Melkkos on a blue background.

This easy South African melkkos recipe is made with milk, flour, butter and cinnamon sugar using the frummels method. Creamy, comforting and ready in about 15 minutes.

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5 from 58 votes

Course: Breakfast, Dessert

Servings: generous bowls or 4 smaller pudding portions.

Calories: 787

Author: Maretha Corbett

Prep Time: 5

Cook Time: 10

Total Time: 15

Equipment

1 large saucepan
1 wire whisk
1 medium mixing bowl

Ingredients

For the cinnamon sugar

▢ 4 tablespoons white granulated sugar
▢ 1 teaspoon ground cinnamon

For the melkkos

▢ 1 litre full cream milk, or semi-skimmed
▢ 130 grams plain flour/all-purpose flour
▢ ½ teaspoon salt
▢ 1 teaspoon baking powder
▢ 40 grams cold butter, cubed
▢ extra butter, for greasing the saucepan, plus a small knob for serving

Instructions

Mix the sugar and cinnamon in a small bowl. Set aside for serving.
4 tablespoons white granulated sugar, 1 teaspoon ground cinnamon
Rub a thin layer of butter over the base and sides of a large saucepan.
Pour the milk into the saucepan and warm it over medium heat until it reaches a gentle, frothy simmer. Do not let it boil hard.
1 litre full cream milk, or semi-skimmed
While the milk warms, add the flour, salt, baking powder and cold cubed butter to a bowl. Rub the butter into the dry ingredients with your fingertips until the mixture looks like coarse breadcrumbs. A few pea-sized pieces are fine.
130 grams plain flour/all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, 40 grams cold butter, cubed
Once the milk is gently simmering, turn the heat down low. Add the flour-and-butter crumbs a few tablespoons at a time, whisking as you go. Add them slowly so they cook evenly and don’t clump into one big lump.
Keep the heat low and let the melkkos simmer gently for about 10 minutes, stirring often. You want slow, lazy bubbles, not a fierce boil.
The melkkos should thicken into a creamy porridge with soft little lumps. If you prefer smaller lumps, whisk it more firmly. If you like larger frummels, stir with a wooden spoon instead.
Take the pan off the heat and let the melkkos stand for 5 minutes. It will thicken slightly as it rests.
Spoon into bowls and serve hot with plenty of cinnamon sugar and a small knob of butter melting over the top.

Notes

This makes 2 generous bowls or 4 smaller pudding portions.
For thicker melkkos, increase the flour to 180g. For thinner melkkos, use 90-100g flour.
Add the flour crumbs slowly and keep the heat low to stop the milk catching.
Melkkos thickens as it stands. Stir in a splash of milk when reheating if needed.
For condensed milk melkkos, replace 400ml of the milk with one 397g tin of sweetened condensed milk and reduce any extra sugar to taste.

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