Summary

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

1. The list of ingredients is designed for 2 large bowls.
2. Pour milk (1.5 liters) into a large saucepan. Add the poppy seeds, all the nuts, sultanas, butter, honey, sugar, figs and rum.
3. Bring the poppy seed mixture slowly to the boil, stirring a lot to keep the milk
4. does not burn. If the piece of butter has dissolved in the mass, then still
5. Simmer slowly for about 40 minutes. Often stir slowly.
6. If the poppy seed mixture becomes too firm when simmering, use some of the lukewarm milk
7. add.
8. After 40 minutes the makowki are almost ready.
9. 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.
10. 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.
11. Cover the bowl and chill for at least 4 hours. The Makowki taste great the next day.
12. The nuts develop their taste best when they are taken fresh from the shell.
13. 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.