Pikkie's Melkkos

Three bowls of Melkkos on a blue background.

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.

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5 from 58 votes

Course: Dessert, Main Course

Servings: generous servings, or 4 small

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 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