Melkkos is a traditional South African treat – make this recipe and give it a shot.
l litre Milk
1 Cinnamon Scroll
2 Cardamom Pods – bashed so the flavours from the seeds will be released
1 Star Anise
1/2 Vanilla Pod – split and the seeds scraped out
A twirl of dried naartjie or orange peel ( mandarin or clementine will do)
65ml Granulated White Sugar
65g Butter – cold
A little cold water if needed
Cinnamon Sugar for serving
Butter for serving
In a large saucepan heat the milk with the spices, peel and sugar just until it starts to boil.
Turn off the heat and allow to infuse for about 15 minutes or so while you prepare the flour
Sift the flour and salt into a large mixing bowl
Grate the cold butter onto the flour then, using your finger tips, mix it in until you have the texture of rough bread crumbs. If it is a bit too dry you can sprinkle over a little cold water and continue mixing until you have the correct consistency
Strain then reheat the milk over a gentle heat while whisking or stirring in the flour mixture with a wooden spoon, a bit at a time, until it is all incorporated and fairly smooth. A few lumps are acceptable
Bring to a gentle boil while stirring continuously then pop the lid on and allow it to bubble, over a very gentle heat, for about 10-15 minutes, giving it a stir every now and then.
Remove from heat, give the melkkos a good stir and then serve up in soup bowls or pretty cups, sprinkled liberally with cinnamon flavoured sugar
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