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  • 300 ml boiling water
  • 1 litre full cream milk
  • 4 tablespoons sugar
  • 2 sticks of cinnamon
  • 2 strips orange peel (dried is better but, if you don’t have, two strips of fresh orange peel would be fine.) Optional
  • 1 cup of sago
  • ⅛ teaspoon salt
  • 2 tablespoons butter (NOT margarine)
  • 7.5 ml vanilla
  • butter for serving
  • cinnamon sugar for serving

Place sago in a bowl and cover with the boiling water. Allow to stand for 30 minutes.
Place milk, sugar, and cinnamon sticks (orange peel )in a heavy-based saucepan and heat.
Drain the sago and add to the warm milk, stir to prevent lumps while adding.
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, vanilla and salt and stir through.
Remove from the heat and remove the cinnamon (orange peel). Serve immediately in soup bowls with cinnamon sugar and a small knob of butter too. If you have a sweet tooth, use honey or melt some apricot jam in the micro-oven and give it a small drizzle of that as well.

Recipe and Photo: Elize de Kock


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