Go Back

My Melkkos

A South African comfort food, made with the simplest pantry staples.
Print Recipe
Servings: 46 people
Course: Breakfast, Dessert
Cuisine: South African
Ingredients Equipment Method Notes

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

Equipment

  • Saucepan
  • Whisk

Method
 

  1. Pour the milk & half the sugar into a pot / saucepan & place on the hob on medium heat.
  2. Infuse the milk by adding the cinnamon sticks, cardamon, cinnamon & vanilla extract.
  3. Stir the milk & bring the mixture to a boil.
  4. In the meantime, sift the flour & salt into a separate bowl & add remainder of the sugar.
  5. 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.
  6. Keep an eye on the milk so that it doesn’t burn. Stir occasionally.
  7. Once the milk has boiled, strain the mixture through a sieve.
  8. Pour the milk back into the same pot / saucepan.
  9. Using a whisk, very slowly work the flour mixture into the milk.
  10. Whisk continuously until you have a loose, lumpy porridge.
  11. To serve: dish a good helping in a porridge / soup bowl & sprinkle with cinnamon sugar. Lots of cinnamon sugar.

Notes

A note on the texture: melkkos is not necessarily meant to be 100% smooth, so don’t freak out when yours is lumpy. If you want a smooth consistency, then whisk in the flour mixture to the milk mixture until it is smooth. You can also enlist the help of a stick blender to smooth your melkkos.