The direct translation of melkkos is milk food. If you grew up in an Afrikaans home, then you are likely to have had melkkos. It’s a delicious sweet treat. Kids food if you like. Comfort food.
There is something undeniably nostalgic about this dish. Such a simple, soothing South African staple that brings comfort with every spoonful. Whether you grew up eating it at your grandmother’s table or you’re discovering it for the first time today, melkkos is one of those recipes that feels like a warm hug from home, a cuddle blanky or a hug from your mother
Made with pantry staples like milk, flour, butter & sprinkled with cinnamon sugar, melkkos is humble in ingredients but rich in tradition. It’s the kind of meal that fills more than just your belly—it stirs up memories, slows down time, and makes you appreciate the beauty of basic, honest food.
I am excited to share my melkkos recipe with you. Melkkos can be eaten for breakfast, dessert or a quick midweek comfort dinner. One thing is certain: this is one dish that belongs in every kitchen. It is a perfectly imperfect dish. And if you’re new to it—prepare to fall in love with one of our best-kept culinary secrets.
My Melkkos
Equipment
- Saucepan
- Whisk
Ingredients
- 2 Cinnamon Sticks
- 3 Cardamom Pods
- 2 Star Anise
- 5 ml Vanilla Extract
- 1 Litre Full Cream Milk
- 4 Tbs Sugar
- 150 g Cake Flour
- Generous Pinch Salt
- 2 Tbs Butter
- More butter for serving – optional
- Cinnamon Sugar for serving
Instructions
- Pour the milk & half the sugar into a pot / saucepan & place on the hob on medium heat.
- Infuse the milk by adding the cinnamon sticks, cardamon, cinnamon & vanilla extract.
- Stir the milk & bring the mixture to a boil.
- In the meantime, sift the flour & salt into a separate bowl & add remainder of the sugar.
- Add softened butter with your hands & work it into the flour with your fingertips until it resembles breadcrumbs. You are after the texture of krummelpap.
- Keep an eye on the milk so that it doesn’t burn. Stir occasionally.
- Once the milk has boiled, strain the mixture through a sieve.
- Pour the milk back into the same pot / saucepan.
- Using a whisk, very slowly work the flour mixture into the milk.
- Whisk continuously until you have a loose, lumpy porridge.
- To serve: dish a good helping in a porridge / soup bowl & sprinkle with cinnamon sugar. Lots of cinnamon sugar.
Notes
Enjoy!
Yolandi ♥