Gluten free Melkkos

Ingredients
1 litre full cream milk
50 ml sugar
2 sticks of cinnamon
(Opsional) 2 strips orange peel (Dried is better but, if you don’t have, two strips of fresh orange peel would be fine. Use your veggie peeler, super easy.)
250 ml sago
7 – 10 ml salt
25 ml butter (NOT margarine)
butter for serving
cinnamon sugar for serving

Method:
Place sago in a bowl and cover generously with water. Allow to stand for 30 minutes. Place milk, sugar, orange peel and cinnamon sticks in a heavy-based saucepan and heat. (HINT: I love this just as is to drink before bedtime on a cold winter night. Sweet warm milk heady with the perfume of orange and cinnamon, what could be better!). Drain the sago and add to the warm milk. Cook over a low heat while stirring. As the sago cooks, it will thicken the milk. (If the melkkos is too thick for your liking once cooked, simply stir in another half to full cup of warm milk.) Once the sago is cooked – i.e. the beads are transparent (it takes about 20 minutes), add the butter and salt and stir through. Remove from the heat and remove the orange peel and cinnamon. Serve immediately in soup bowls with tonnes of cinnamon sugar and (if the devil is sitting on your shoulder) a small knob of butter too. If you really want to push out the boat, melt some apricot jam in the micro and give it a small drizzle of that as well.
Recipe by Lizet Hartley

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