Melkkos (Milk food)
photo by Tilliebrand
- Ready In:
- 2 liters milk
- 300 ml cake flour
- 5 ml salt
- 15 ml margarine or 15 ml butter
- cinnamon sugar
- Sift the flour and salt together and rub in margarine/butter.
- Bring milk to the boil.
- Add flour mixture to milk and beat.
- Lumps will form but keep stirring well!
- When lumpy, cover with lid and simmer for 5- 8 minutes, until cooked.
- Serve hot with cinnamon sugar.
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Here I have to say something. Coming from a true South African farm we had a slightly different way of making Melkkos and a tradition that was only kept on a cold wet Sunday night. My grandma would prepare this only on such a night but would tripple the receipe, the milk (6 liter) and make 3 x dough from the butter, sugar (the more the better) and loads of flour. She would cook the milk at a very low heat, constantly stirring it and add 2 or 3 large pieces of Cinnamon sticks and a dessert spoon of butter. You would knee the dough until it is like a pie doug (just much sweeter)and roll it out with a rolling pin. Then spinkle loads of flower in the dough and fold it double, more flour and fold again, and again. You should now have a a flour folded dough. Use a large, very sharp knife and finely slice the dough till it is a huge heap of dough slivers. Add more flour and also 2 dessert spoons of corn startch. By this time your milk should be well hot. Slowly stir the slivers of dough into the milk and continue to cook until you have a huge pot of Melk Kos that is completely cooked. It is best once it has cooled and sets, Sprinkle cinnamon sugar ver your portion to taste. Can be served Hot or Cold. Now that is Melk Kos, the way Grandma made it. No virmacille or short cut please.
Thanks for posting this recipe. I made this for my daughter who has candida (an anti-candida diet is quite restricted) hence trying to find alternative treats for her. I just used rice milk, wholemeal flour and sweetener instead, and she loved it, she doesn't want my custard anymore! I quite liked it too, but I bet the original recipe is even better! I did end up using a whisk though to get rid of the lumps and it came out lovely and thick and creamy. This has become a big favourite!
RECIPE SUBMITTED BY
- Married with a beautiful baby boy (http://www.rees-bevan.com/kieran) - Love cooking/baking and trying new stuff in the kitchen - Web programmer and public speaker - Originally from Cape Town, South Africa... arrived London 1999, moved to Sydney in Sept 2005.