The easiest way to use poppy seeds is to sprinkle them on baked goods before placing them in the oven. But if you steam it first, you can add it directly to the dough, use it for fillings and other products.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Dinner on Christmas Eve could be breakfast and lunch at the same time, modest and rich. At the same time, his obligatory menu included a ritual dish made from poppy milk and cereals with honey. In different places, the dish was called differently: koliv, kutya, well-fed or oozing. Therefore, in this review I will tell you the correct technology for steaming poppy. After that, you can use poppy seeds not only in traditional dishes before Christmas and on Macovei, but also use them throughout the year for all kinds of pastries, muffins, fillings in pancakes, pies and pies.
Let's say a few words about the benefits of poppy. Poppy seeds are rich in omega fatty acids, and they prevent atherosclerosis and ischemia. The product contains a lot of vitamins, proteins, and even calcium! Poppy seeds have a beneficial effect on digestion, help with diarrhea, lower cholesterol and calm the nervous system. Keep in mind that poppy seeds are a very high-calorie product, there are 480 kcal per 100 g of grains. Therefore, overweight people or those who are on a diet should limit their use.
- Caloric content per 100 g - 550 kcal.
- Servings - 300 g
- Cooking time - 2 hours
Ingredients:
- Poppy - 100 g
- Drinking water - 500 ml
- Sugar - 50 g or to taste
How to steam poppy correctly:
1. Pour dry poppy seeds into a deep container. Some housewives grind dry grains with a coffee grinder before steaming. So the further cooking process will go faster.
2. Pour boiling water over the poppy seeds in a 1: 2 ratio. Cover the dishes with a lid so that the grains are well steamed and leave them until the liquid has cooled completely. During this time, the poppy will absorb some of the liquid.
3. After this time, the water will turn cloudy white.
4. Drain gently so that the poppy remains in the container. Do a similar procedure three times: steam with fresh boiling water, close the lid and leave to cool. After each steaming, the poppy seeds will increase in volume. As a result, the original volume of the poppy will triple.
5. After the last steaming, drain the water and add sugar to the poppy seeds. It can be used in half with honey. But then add honey to the poppy seeds at the very end of cooking.
6. Take a blender and beat the poppy as thoroughly as possible.
7. The grains will grind with sugar and gradually begin to secrete poppy milk, from which the mass will acquire a blue tint. As you will see such a characteristic color, it means that the poppy is ready for further use. At this moment, you can put honey in the mass and scroll it a few more times with a blender. To taste, you can also add butter, steamed raisins, dried apricots, citrus zest, dried fruits, and whipped egg white to the poppy filling. Experiment!
Note: you can use a coffee grinder to grind the poppy, or use the grandmother's method - twist the grains through a meat grinder or grind with a rolling pin in a mortar.
See also a video recipe on how to make poppy filling for rolls and pies.
