Melkkos is a South African dish that’ll take many of us down memory lane. It’s a simple, heart-warming dessert that’s absolutely delicious. A close cousin to two of our favourites, the one and only Traditional Milk Tart and Sago Pudding.
So personally, I never grew up eating Melkkos. I did ask my mom why and she admitted that my grandmother absolutely despised it because it made her think of a lumpy bechamel that’s topped with a cinnamon-sugar sprinkle and butter – it was a no-go for her. So I used Pikkies Melkkos Recipe from Cinnamon Jar because I had no reference, sadly but it came out perfectly!
Below the recipe you’ll find the recipe notes guiding you on any additional details regarding the ingredients used. Enjoy making these, and as always, happy big tasty bites, tastebuds.
What I love about Melkkos is how simple yet comforting it is. With just a few pantry staples—flour, milk, butter, and a hint of cinnamon—you can create a dish that feels like a warm hug. It’s the kind of meal that’s perfect for chilly evenings, bringing back the nostalgia of family kitchens filled with the scent of cinnamon and simmering milk. Whether served as a light meal or a dessert, it’s the ultimate bowl of comfort.
Over the years, many families have put their own spin on this classic. Some prefer it smooth and silky, while others love the texture of tiny, buttery flour crumbs. Some add a splash of vanilla or a pinch of nutmeg for extra warmth. No matter how you make it, Melkkos is a true taste of home, proving that the simplest recipes often hold the most treasured memories.
Below the recipe, you’ll find the recipe notes guiding you on any additional details regarding the ingredients used. Enjoy making this nostalgic treat, and as always, happy big tasty bites, tastebuds!
Check the recipe video below to get an idea of how to make this!
Melkkos
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
Instructions
- Start by taking a piece of butter and cover the base of your saucepan, about halfway up the sides will do. This’ll prevent the milk from burning along the sides while it cooks.
- Pour 1 liter of milk in to the saucepan and bring to a light simmer
- Meanwhile, add the flour, cubed butter, baking powder and salt to a mixing bowl. Using your fingertips, rub the butter in to the flour, ultimately creating a bread crumb like texture.
- By now the milk should be warm and frothy. Lower the heat to a light simmer and gradually sprinkle in the flour-butter mixture, about a 1/4 cup at a time. Using a whisk, mix at a medium speed as you do not want to mix vigorously and reduce the size of the lumps.
- Be sure to monitor the heat. You’re looking for large, slow popping bubbles. Allow the melkkos to simmer for a total of 10 minutes or until you’re happy with the consistency.
- Once you’re satisfied with the consistency you’re ready to make the sugar and cinnamon sprinkle and serve.
Video
Notes
- Milk: I used full cream milk but you could used skimmed milk. There’s also the option to use unsweetened coconut cream if you’re vegan.
- Butter: If you’re using salted butter then only add 1/4 tsp salt or non at all. Just have a taste and adjust accordingly.
- Sugar: I use light brown sugar for most recipes but you can use whichever. Treacle sugar will be a bit tricky as there’s too much moisture from the added molasses.
- Storing: For leftover melkkos, place it in an airtight container in the fridge and enjoy within 2-3 days. To reheat, you can either warm it in the microwave for 2-3 minutes, stirring at 45-second intervals or heat it on the stovetop. Keep in mind that melkkos may thicken in the fridge. To achieve your desired consistency during reheating, add a small splash of milk and stir until it reaches the desired thickness.