Pikkie's Melkkos
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 generous servings, or 4 small
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Calories
787 kcal
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Course
Dessert, Main Course
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Cuisine
South African
Pikkie's Melkkos
Description
This recipe for Pikkie's Melkkos starts with mixing sugar and ground cinnamon for a finishing touch. The base involves coating a saucepan with butter to prevent sticking, then bringing whole or semi-skimmed milk to a gentle simmer. Separately, a crumb mixture is made by rubbing cold, cubed butter into flour, salt, and baking powder until pea-sized crumbs form. The mixture is then slowly whisked into the simmering milk on low heat, requiring vigorous whisking to minimize clumping and achieve a smooth texture. The cooking results in a thickened, creamy mixture with a delicate butter and cinnamon flavor. Served warm, this dish works well for breakfast or dessert where a comforting milk-based porridge is desired.
Ingredients
For the cinnamon sugar
- 4 tablespoons sugar
- 1 teaspoon ground cinnamon
For the melkkos
- 1 litre whole milk or semi-skimmed
- 130 grams all-purpose flour or one metric cup
- ½ teaspoon salt
- 1 teaspoon baking powder
- 40 grams butter cold, cubed. Plus an extra smidge of butter to grease the saucepan with.
Instructions
- 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.
- Coat the bottom and sides of your saucepan with a thin layer of butter. This simple step acts as a safeguard against the milk burning during cooking.
- Pour the milk into the saucepan and set it over medium heat. Let it gradually come to a gentle, frothy simmer.
- While the milk is warming up, combine the flour, salt, baking powder and cold, cubed butter in a bowl.
- 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.
- Check on the milk. Once it's slowly simmering and frothy, it's ready. Turn the heat to its lowest setting.
- Gradually add the crumb mixture, a few tablespoons at a time, into the simmering milk, whisking as you go.
- Whisking vigorously will reduce the size of the lumps. If you prefer larger lumps in your melkkos, opt for a spoon instead of a whisk while stirring.
- Monitor the heat closely. You're aiming for a very gentle boil with large, slow-popping bubbles.
- Gently simmer the melkkos for 10 minutes. Then, take it off the heat and let it rest for 5 minutes before spooning into bowls.
- Top with lots of cinnamon sugar and a generous dollop of butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2generous servings, or 4 small
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Calories | 787kcal | 39% |
| Carbohydrates | 99g | 33% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 1131mg | 47% |
| Potassium | 853mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 1338IU | 27% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 779mg | 78% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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