Makowki Ursula's way

Ingredients for 12 servings:

• 400 g poppy seeds, ground, actually crushed
• 150 g sultanas
• 100 g walnuts, chopped
• 100 g hazelnuts, chopped
• 100 g almonds, chopped
• 100 g sugar
• 2 tsp honey
• 200 g butter
• 2 cl rum, optional
• 300 g rusks, approx. 3 packets
• 1 ½ liters of milk
• ½ liter milk, lukewarm
• 150 g fig(s), dried

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Silesian poppy seed dumplings

The list of ingredients is designed for 2 large bowls. Pour 1.5 liter milk into a large saucepan. Add poppy seeds, all the nuts, sultanas, butter, honey, sugar, figs, and rum. Slowly bring the poppy seed mixture to a boil, stirring frequently to prevent the milk from burning. Once the butter has dissolved, simmer gently for about 40 minutes, stirring frequently. If the poppy seed mixture becomes too thick while simmering, add a little of the lukewarm milk. After 40 minutes, the makowki are almost ready. Now layer them in the bowl like lasagna, alternating with rusks: a layer of poppy seed mixture, then rusks, then more poppy seed mixture. The first and last layer is the poppy seed mixture. Pour some of the lukewarm milk over the rusks with a large spoon. Once the last layer is spread, I still add a little more of the lukewarm milk. About 3 to 5 large spoonfuls. The milk should slowly disappear. Then everything’s fine. Cover the bowl and refrigerate for at least 4 hours. The makowki taste best the next day. The nuts develop their flavor best when freshly removed from the shell. Just like with poppy seeds, crush them fresh. When I was a child, I always went to the bakery on December 24th to have the poppy seeds crushed.