First, tear the buns into small pieces into a pot, which will later contain the finished poppy games. This can be, for example, a saucepan. It should be able to withstand boiling milk. The bun pieces should be small enough to fit on a teaspoon, so that they can easily soak up milk later. Then grind the blue poppy seeds very finely with a coffee grinder.
The finer the poppy seed is ground, the better it swells later. Unground poppy seeds do not swell at all and do not really taste good later. The poppy seeds are mixed into the crushed rolls. Now chop the nuts and mix them in as well.
Finally, briefly boil the milk in a separate pot and finally pour it over the ingredients in the pot. Now let the whole mass cool down and then put it in a cool place. In winter, for example, on the window sill or similar. In the refrigerator should be usually no place for such a large pot. If the whole thing is then about 5 – 6 hours swollen, pulled through and cooled, 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 Seeds are served in normal dessert bowls. If the mixture is too firm, it can be thinned with milk. The whole thing certainly takes some getting used to, but it’s very tasty.