Made from dough crumbs, this quick, simple homemade melkkos can be presented with a sensible dusting of cinnamon sugar within 25 minutes. A classic comfort meal from South Africa.
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What is Melkkos?
Traditionally a South African, Afrikaans meal, melktos—or milk food—is essentially a porridge cooked with milk, flour, butter and salt. It is presented with plenty of cinnamon sugar and occasionally accompanied with a pat of butter.
Two approaches are possible to make melktos. This particular recipe or resep calls for adding butter and flour's dough crumbs to milk and whisking till cooked.
The second approach, sometimes called melksnysels, is essentially cooking a kind of handmade noodle or dough cuts in the milk. Tell me whether I should also offer a recipe for them.
Ingredients
1 liter milk
40 grams butter chilled and cubed
130 grams regular flour
1 tsp baking powder
½ tsp salt
4 tbsp sugar
1 tsp ground cinnamon
Where did Melkkos originate?
Made traditionally during the calving season when farmers had extra milk about, melkkos is a South African cuisine.
But comparable dishes have been available since 7BC Persia (present-day Iran), and the Romans also recorded them in the 15th century.
Cinnamon and Sugar; Milk and Cinnamon...
Many of the Salty Ginger recipes I have depend significantly on milk, cinnamon, and sugar. Thus, if you wish to experiment with something else in the same spectrum of tastes, be sure to visit:
Items
These are some notes about the components of this dish. Kindly find the recipe card with quantities here.
Whole or full-fat milk is what I enjoy using.
One can make the dough crumbs from butter or margarine.
Salt gives the flour taste.
Sugar: This could call for brown or white, granulated sugar.
Ground cinnamon flavors the sugar.
Every baked item depends critically on salt. In all of my recipes, I call for table salt. One teaspoon of table salt is worth 1.5 teaspoons of Morton Kosher Salt, or two teaspoons of Diamond Crystal.
Calculating Ingredients
Since all of my recipes are designed and tested using grams only, weighing ingredients is more precise than measuring cups generally and is what I advise. On the recipe card, I have turned on the US customary conversions, which are based on widely agreed upon conversions, nonetheless. One cup equals 236mL/ 8 fluid ounces; a tablespoon is 15mL and a teaspoon is 5mL.
Cups and spoons will work great for this particular recipe since accuracy is not required for a melkkos that is absolutely flawless.
Every kitchen needs measuring cups and spoons absolutely! Particularly in cases absent of a kitchen scale. Invest in a set to guarantee you are adding the right amount of components for exact measuring. Always use a level spoon or cup measure when in doubt.
Making Melkmos from Dough Crumbs: Techniques
First step: toss the sugar and cinnamon together. Put aside for serving.
Choose whether you wish the melktos to be thin or thick in second step. While at 180g (1½ cups) the melkkos resep is thick, closer to the thickness of a set milk tart, at 90g (¾ cup) it is considerably on the thinner side.
After cutting the butter into small cubes, mix the flour and salt with it. Till you have a crumbly dough mix, rub the butter into the flour.
Get the milk boiling in step four. Turning down the heat to low once the milk is boiling and foamy.
Add the dough crumble a spoonful or two at a time and stir to mix while the milk is hardly simmering. Cook for a further five to ten minutes, whisking or stirring now that all the dough has been mixed into the liquid.
TIP: Stir with a spoon rather than a whisk if you want larger lumps in your melkkos resepte.
Whisk the ingredients vigorously then puree the mixture with an immersion blender to produce a smooth finish for individuals who like a smoother texture or cannot handle food with varying textures.
Once the melktos have cooked, turn off the fire and let them rest for five minutes before serving alongside a dollop of butter and a sensible dusting of cinnamon sugar.
Suggestive Advice for this Recipe
This recipe calls for adding to the milk during cooking a variety of flour. The thickness of the melktos will rely on the flour you add to the milk.
Stir the milk with a spoon while adding the dough crumbs if you want lumpier—terrible word—melktos.
Carefully use an immersion blender to truly smooth out the melktos if you or someone you know hates textures in things like oatmeal and you want a smoother melktos.
FAQs
What is melkkos made of?
Made from sugar, flour, butter and milk, melkkos is a classic South African delicacy flavored with cinnamon. Made with a whisk, this is a simple, smooth version; if you would want lumps, you could also combine with a wooden spoon. While some calls for Maizena or condensed milk, others even call for pasta or sago.
What does melkkos in Afrikaans mean?
Melkkos is a classic Afrikaans dish; direct English translation results in Milkfood.
How to make melksnysels?
In a basin, toss the flour and salt.
Whisk eggs very gently then add.
Cover and go away for thirty minutes.
Either roll the dough gently like you would a swiss roll and slice thinly, or cut the dough into long, thin strips.
Can you make melkkos with self-raising flour?
Combine salt and 250 ml (one cup) self-raising flour. Work the butter until the mixture looks like breadcrumbs. Add the crumbs to the warm milk and simmer, stirring constantly for over low heat for ten minutes or until the Melkkos is thick and creamy.
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