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Melk kos

For the cinnamon sugar

* 4 tablespoons sugar

* 1 teaspoon ground cinnamon

For the melkkos

* 1 litre full cream 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.


* 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.4 tablespoons sugar, 1 teaspoon ground cinnamon

* 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.


* If you prefer a very fine-textured melkkos, use a stick blender to blend it into a smooth, creamy consistency.

* For a custard flavour, add one tablespoon of custard powder to the dry ingredients.

* To intensify the cinnamon flavour, consider adding a cinnamon stick to the milk as it heats up.

* Add a piece of orange or naartjie rind to the simmering milk for a citrusy twist. Don't forget to remove it before serving.

* If you want extra sweetness, consider adding some sugar to the melkkos while it's cooking.

* For a richer twist, substitute 400ml of the regular milk with a can of condensed milk.

* Add a few cardamom pods for a different flavour.

* For a vegan version, use coconut milk and plant-based butter.


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