Melkkos Recipe

Ingredients

• 4 tablespoonswhite granulated sugar
• 1 teaspoonground cinnamon
• 1 litrefull-fat milk, or semi-skimmed milk
• 130 gplain flour
• 1/2 teaspoonsalt
• 1 teaspoonbaking powder
• 40 gcold butter, cubed
• extra, for greasing the saucepan, plus a small knob for servingbutter

Instructions

1. 1

   Mix cinnamon sugar

   Combine the sugar and cinnamon in a small bowl and set aside to serve with the melkkos.

2. 2

   Grease the pan

   Rub a thin layer of butter over the base and sides of a large saucepan.

3. 3

   Warm the milk

   Pour the milk into the saucepan and heat over a medium setting until it reaches a gentle, frothy simmer. Do not let it boil vigorously.

4. 4

   Make the crumbs

   While the milk warms, put the flour, salt, baking powder and cold cubed butter in a bowl. Rub the butter into the dry ingredients with your fingertips until they resemble coarse breadcrumbs; a few pea-sized pieces are fine.

5. 5

   Add the crumbs

   When the milk is gently simmering, reduce the heat to low. Add the flour-and-butter crumbs a few tablespoons at a time, whisking as you go so they cook evenly without forming one large lump.

6. 6

   Simmer until creamy

   Keep the heat low and simmer gently for about 10 minutes, stirring often. Aim for slow, lazy bubbles rather than a fierce boil. The melkkos should thicken into a creamy porridge with soft little lumps. Whisk more firmly for smaller lumps, or stir with a wooden spoon for larger frummels.

7. 7

   Let it stand

   Remove the pan from the heat and leave the melkkos to stand for 5 minutes; it will thicken slightly as it rests.

8. 8

   Serve hot

   Spoon into bowls and serve hot with plenty of cinnamon sugar and a small knob of butter melting on top.

What is melkkos?

Melkkos is a traditional South African milk-based dish, often served as a warm, filling porridge. Its name means “milk food” in Afrikaans, and versions made with little buttery flour pieces are known as frummels.

This version relies on cold butter rubbed into flour to make the characteristic crumbs. Adding them gradually to simmering milk helps create a creamy base with distinct, tender lumps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 787 calories, 24g protein, 99g carbs, 33g fat.

The milk contributes protein and some carbohydrate, while the flour supplies most of the starch. Butter adds much of the fat, and the cinnamon sugar brings extra carbohydrate; serve with fruit on the side for a fresher, more balanced plate.

Making the frummels

Cold butter: rub it into the flour mixture with your fingertips until the texture is mostly like coarse breadcrumbs. A few larger pieces are welcome and give the finished dish its uneven, comforting texture.

Crumb size: use a whisk as the frummels go into the milk to keep them separate. Later, adjust how vigorously you stir to get the size of lumps you prefer.

Managing the heat

Gentle simmer: warm the milk until it is frothy, but avoid a hard boil. Once the crumbs are added, keep the heat low so the mixture thickens without scorching on the bottom.

Steady stirring: stir often while it simmers, reaching the base and corners of the pan. This helps the flour cook through and keeps the milk from catching.

Getting the texture right

Creaminess: the mixture should become a thick porridge with soft, cooked-through crumbs after about 10 minutes of gentle simmering. If it seems thin, keep it on low heat and stir until it thickens.

Resting: leave the pan off the heat for 5 minutes before serving. The porridge thickens a little more as it stands, so it should still be spoonable when you take it off the hob.

Choosing the milk

Full-fat milk: this gives the porridge a richer, rounder taste. Semi-skimmed milk also works if you prefer a less rich result.

Cinnamon sugar: mix the topping before you begin cooking so it is ready to sprinkle over the bowls while the melkkos is hot.

Serving melkkos

Topping: spoon cinnamon sugar over each serving and add a small knob of butter, letting it melt into the hot porridge.

On the side: melkkos is filling on its own, but fresh fruit can add a cool, bright contrast. Serve it straight after its resting time for the softest texture.

Recipe notes & tips

• Use cold butter so it rubs into the flour as crumbs rather than turning greasy.
• Add the crumbs gradually instead of tipping them all into the milk at once.
• Keep the simmer gentle after adding the flour mixture to avoid scorching.
• Stir often, especially across the bottom of the saucepan.
• Use a whisk for smaller frummels or a wooden spoon for larger ones.
• Let the melkkos stand for the full 5 minutes before serving so it can thicken.

Variations

• Use semi-skimmed milk: swap it for full-fat milk for a less rich porridge.
• Make finer frummels: whisk more firmly as the crumbs cook for smaller lumps.
• Keep larger lumps: use a wooden spoon and stir gently after adding the crumbs.
• Adjust the cinnamon sugar: sprinkle on less or more to suit your taste.
• Add fruit on the side: serve with fresh fruit for a cool contrast to the warm porridge.

Common mistakes to avoid

• Boiling the milk hard: lower the heat once it reaches a gentle, frothy simmer.
• Adding all the crumbs at once: add a few tablespoons at a time while whisking to prevent clumps.
• Skipping the pan greasing: rub butter over the base and sides before adding the milk.
• Using high heat to thicken: keep the mixture at a low simmer and stir often to prevent scorching.
• Stopping before the crumbs cook through: simmer gently for about 10 minutes, until the porridge is creamy and the lumps are soft.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a saucepan, stirring and adding a splash of milk if needed to loosen the thickened porridge.

Frequently asked questions