First you tear the rolls into small pieces in a pot, which will later contain the finished poppy seeds. This can be B. be a saucepan. It should be able to withstand boiling milk. The pieces of bread rolls should be so small that they fit on a teaspoon, so that they can later soak up with milk.
Then you grind the blue poppy very finely with a coffee grinder. The finer the poppy seeds are ground, the better it will swell later. Unmilled poppy seeds hardly swell at all and don`t really taste good later on. The poppy seeds are mixed with the crushed rolls. Now chop the nuts and mix in as well.
Finally, briefly bring the milk to the boil in a separate saucepan and then pour over the ingredients in the saucepan. Let the whole mixture cool down and then put in the fridge. In winter e.g., on the window sill or similar. In the refrigerator there should usually be no space for such a large pot. When the whole thing has swollen, steeped and cooled for about 5 - 6 hours, it is ready to serve.
I know this recipe from my grandparents, who come from Silesia. We always have poppy seed games at Christmas and New Year`s Eve and we can`t get enough of them. The finished poppy seed games are served in normal dessert bowls. If the mass is too firm for you, you can possibly dilute it with milk. The whole thing takes getting used to, but very tasty.
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