Makowki

by Editorial Staff

Summary

Bring the milk and butter to the boil in a large saucepan. Sprinkle in the poppy seeds, stirring constantly with a wooden spoon. Add sugar, honey, cinnamon, raisins and almonds (more of these ingredients if you like) and let everything simmer over medium to low heat for about 30 minutes. Stir well again and again. The poppy seed mixture should have the consistency of a semolina pudding, i.e. not be too thin. If it becomes too firm, stir in a little milk or water.
In a large glass bowl, layer the rusks and poppy seeds alternately, starting and ending with the poppy seed mixture. There should be 3-4 layers of rusk in between. Finally, decorate the top layer of flaked almonds. Cover with aluminum foil and leave to stand in the refrigerator overnight. The Makowki can be kept in the fridge for about 1 week.
Tip: You can have the poppy seeds ground in health food stores or bakeries with their own bakery. There are also special mills for oil seeds (poppy seeds, sesame seeds, flax seeds) to buy in health food stores. Ready-made poppy seed baking is just an average substitute.