Melkkos with deep-fried pasta
4
Easy
5 minutes
10 minutes
I first came across melkkos in boarding school. For those yearning for home, a taste of this creamy traditional South African dessert soothed our souls. This reimagined recipe keeps the comforting nostalgia but adds a playful crunch of crispy pasta.
Ingredients
Method
- 120 g caster sugar
- 2 T ground cinnamon
- 90 g flour
- 60 g butter
- 1 cinnamon stick
- 2 litres full-cream milk
- 2 cups sunflower oil
- 200 g angelhair pasta
Method
Ingredients
@wwtaste♬ Beautiful Memories - Lux-Inspira
1. Mix the sugar and cinnamon in a small bowl. Place the flour in a separate mixing bowl, then rub in the butter with your fingertips until breadcrumb-like in texture.
2. Place the milk, cinnamon and 2 t of the cinnamon-and-sugar mixture in a saucepan and bring to the boil. Reduce the heat to a simmer and whisk in the flour mixture.
3. Cook, stirring, until the mixture coats the back of a spoon, about 5 - 10 minutes, or until your desired consistency is reached.
4. Serve with a scattering of cinnamon and sugar and a sprinkle of deep-fried pasta.
5. To make the crispy pasta, heat the oil in a deep saucepan over a medium heat. Drop the pasta into the oil and fry for about 20 seconds; it should turn brown/caramel in colour. Drain on kitchen paper.
Videography: Shavan Rahim
Photograph: Shavan Rahim
Recipes and production: Emma Nkunzana
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