Pikkie's Melkkos Recipe (2024)

5 from 57 votes

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.

Fast facts - South Africa

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

1. 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.

2. 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.

3. Pour the milk into the saucepan and set it over medium heat. Let it gradually come to a gentle, frothy simmer.

4. While the milk is warming up, combine the flour, salt, baking powder and cold, cubed butter in a bowl.

5. 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.

6. Check on the milk. Once it's slowly simmering and frothy, it's ready. Turn the heat to its lowest setting.

7. Gradually add the flour mixture, a few tablespoons at a time, into the simmering, warm milk, whisking as you go.

8. 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.

9. Monitor the heat closely. You're aiming for a very gentle boil with large, slow-popping bubbles.

10. 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.

11. 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

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