Makowki According To Ursula`s Way
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 400 g poppy seeds, round, actually squeezed
- 150 g sultanas
- 100 g walnuts, chopped
- 100 g hazelnuts, chopped
- 100 g almond (s), chopped
- 100 g suar
- 2 teaspoons honey
- 200 g butter
- 2 cl rum, optional
- 300 g rusks, approx. 3 packets
- 1 ½ liter milk
- 0.5 liter ½ milk, lukewarm
- 150 g fi (s), dried
Print Recipe
Pin Recipe Instructions
- The list of ingredients is designed for 2 large bowls.
- Pour milk (1.5 liters) into a large saucepan. Add the poppy seeds, all the nuts, sultanas, butter, honey, sugar, figs and rum.
- Bring the poppy seed mixture slowly to the boil, stirring a lot to keep the milk
- does not burn. If the piece of butter has dissolved in the mass, then still
- Simmer slowly for about 40 minutes. Often stir slowly.
- If the poppy seed mixture becomes too firm when simmering, use some of the lukewarm milk
- add.
- After 40 minutes the makowki are almost ready.
- Now they are layered alternately with rusks like lasagna in the bowl: a layer of poppy seed mixture, then rusks, then poppy seed mixture again. The first and the last layer is the poppy seed mass.
- Pour some of the lukewarm milk onto the rusks with a large spoon. When the last layer has been distributed, I always add some of the lukewarm milk to it. So 3 to 5 large spoons. The milk has to go away so slowly. Then everything is correct.
- Cover the bowl and chill for at least 4 hours. The Makowki taste great the next day.
- The nuts develop their taste best when they are taken fresh from the shell.
- Just like with poppy seeds, squeeze them fresh. In the past, as a child, I used to go to the bakery on December 24th to have the poppy seeds squeezed.
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