Melkkos | South African Cinnamon Milk Porridge with Flour Crumbles

Put the flour in a large bowl and dot the room-temperature butter over it. Rub the butter into the flour with your fingertips. Sprinkle the water over in two 15 ml measures and continue rubbing. The crumbs should be separate, about the size of a chickpea or lentil, not wet sand; they should not stick together when squeezed in your palm.

With one hand, sprinkle the crumbs into the milk from a height while stirring the milk with a wooden spoon in the other hand. Once all the crumbs are in, cover and cook for 10 minutes, scraping the bottom occasionally. The porridge should thicken enough to coat the back of a spoon while the crumbs remain distinct. Mix the cinnamon with the sugar, sprinkle over serving bowls, and serve hot.