Originally Posted by pacanis
This sounds like it would warm you up on a cold night.
I'd love to see a pic so I could get an idea of the texture.
It is a comforting winter dish. Haven't made it recently so I don't have pics. Must still get into taking photo's of what I cook, it's not something I ever do.
The texture is like a thick custard with soft cooked mini dumplings.
You can google melkkos recipe and it will give you an idea, most recipes are similar and it looks the same on the pics I've seen.
This is the traditional method of making it but you could also use sago or chopped up fresh pasta sheets if you don't feel like making the dough :)