How to grind poppy seeds for filling

Grinding a poppy in a coffee grinder

With a clear conscience, I grind poppy seeds in a coffee grinder. I wash it beforehand, dry it and store it in a closed jar. When necessary, grinded, added sugar, water or hot milk, and the filling is ready. I think this is the best way to grind the poppy.

Grind the steamed poppy in a blender

And I steamed the poppy, and then with a submersible blender! If it is longer, then you can scatter it into molecules.

I also tried it in a blender, but it is not submersible. Although the poppy was steamed, perhaps half of the grains remained intact somewhere. Mom here still tried to make "Mriya" with a mill (like a meat grinder) - it came out of there in crushed pressed layers, but it tasted like metal

I would like to know more about the poppy.

I really like the Poppy Curl oven right in the HP. And I really want the poppy to be applied in a thick layer. And the poppy itself does not work for me. Brewing, as Stеrn suggested, is very difficult: it is caramelized, then liquid. A friend advised to steam it, then grind it in a blender with sugar and ... This filling is good, but into pies. And in a curl (roll), it crumbles strongly. And if a thick layer, then it completely falls out. I’m already thinking, maybe this steamed poppy, mashed with sugar, can be mixed with a beaten egg? In general, I need a binder!
Tell me, hostesses.

With a clear conscience, I grind poppy seeds in a coffee grinder ...

What is your coffee grinder? I want to buy myself, but many sellers say that the coffee grinder will not pull the poppy.

Wow. Explain to especially gifted (i.e. to me), why grind poppy? He's already small?
PS Well, I lived quietly until the forum ...

[Nastasya]

Wow. Explain to especially gifted (i.e. to me), why grind poppy? He's already small?
PS Well, I lived quietly until the forum ...

Nastasya, have you ever eaten real poppy seed rolls? Or Ukrainian kutya? The whole relish is that the poppy must be steamed and mashed until milk appears, then it is much tastier. Well, in the absence of a device called "makitra" (Ukrainian), people use a coffee grinder. So that.

For Gingerbread! So that the poppy does not crumble in the roll, I add 300g. poppy 1-2 eggs and everything keeps its shape well.

Mom's way of grinding poppy

For as long as I can remember (we, too, are all from Ukraine), my mother ground poppy seeds in a coffee grinder, added a little water and sugar to what turned out to be, and only then it all went over the fire until almost (but not quite) complete evaporation of the liquid. The filling turns out to be just what is needed for the filling, it is simply smeared with a knife like butter. Mom always has wonderful rolls and buns with such a filling and no eggs are needed there, this will not work out at all.

What is your coffee grinder? I want to buy myself, but many sellers say that the coffee grinder will not pull the poppy.

I have a coffee grinder from an old Ros mixer. If she copes at times, then modern and even more so

By the way, the farm also has makitra with makogon, but a coffee grinder is easier and faster

Girls, what is makitra with makogon, explain for a particularly stupid one.

And makogon is a wooden pestle of rather large diameter with a long handle.

This is in Ukrainian, but in our opinion it is a large mortar or container and a pestle to it, well, too, very big. Pour the poppy into it and twist it with the pestle on the walls - the poppy is frayed.

My Moulinex coffee grinder, designed for 60g of coffee, also does an excellent job of grinding poppy seeds.

[Summer resident]

Summer resident, here is the old "Ros" coped, and you see the new gentle, they say

Lilechka, if it's easy for you, you can reset your grinder model. It's time to get this thing

Girls, to everyone who shared the secrets of the poppy filling - THANKS! Only I was left all in questions and problems. It seems that I was already glad that it could be good with an egg, as well as negative practice right there.
After all, it would seem, the poppy filling is loved by everyone - and how many subtleties !?

There is only one subtlety, so that the poppy does not crumble in the finished product, the filling should be sufficiently moist, not free-flowing

There is only one subtlety, so that the poppy does not crumble in the finished product, the filling should be sufficiently moist, not free-flowing

But then, when baking, it dries perfectly and becomes crumbly, falling out of the roll.

more sahara to stick together

How to grind poppy seeds (Pokhlebkin's method)

Perhaps you should contact grandfather Pokhlebkin (I'm just delighted with him)
POPPY FILLING
Sift the poppy seeds, rinse in cold water, boil with boiling water, let stand for 5-7 minutes, brew again, leave for another 3 minutes, then drain the water, squeeze and crush the poppy seeds in a mortar, add sugar, honey or molasses and boil.
This is in the national cuisine.
But he writes in the dictionary:
First, rinse the poppy with warm water, then scald twice with boiling water: the first time, the water is immediately drained, the second is kept for about a minute (You cannot hold the boiling water longer, as the oil is lost) Then the water is squeezed out well, the poppy is lightly rubbed in a mortar and mixed with sugar or a little the amount of jam syrup to give it a viscosity, otherwise it crumbles off the confection.

I have a book about tasty and healthy food from 1974. release and there I quote the recipe:
Pour the pre-washed poppy into boiling water (I don’t wash it, it’s already clean) and bring to a boil. After that, put the poppy on a sieve (I first on a cloth and on a sieve) Let the water drain so that I hang it over the sink faster and squeeze it hard with my hands, mix it with sugar or honey and pass it 2 times through a meat grinder. Then mix the filling with raw eggs:
for 500g. poppy-1 1 / 2st. sugar or 300g. honey, 2 eggs. I make rolls with poppy seeds like this all the time and nothing spills out when cutting, the poppy keeps its shape well. Try it! I take 300g. poppy seeds 1 1/2 tbsp sugar and 2 eggs - this filling is enough for 3 rolls (I like to have a lot of poppy seeds)

[Nastasya]

Nastasya, have you ever eaten real poppy seed rolls? Or Ukrainian kutya? The whole relish is that the poppy must be steamed and mashed until milk appears, then it is much tastier. Well, in the absence of a device called "makitra" (Ukrainian), people use a coffee grinder. So that.

And in my opinion makitra for poppy filling is just a super useful device !!! Inherited, actively used, the photo shows


There is also such a device for wiping poppy - a grill for a meat grinder, with very, very small holes.

There is also such a device for wiping poppy - a grill for a meat grinder, with very, very small holes.

girls, and who used such a lattice? otherwise I have makitra (from this summer even two), but there you need male strength. my husband usually has fun with her before Christmas. and so, on weekdays - a problem with a poppy grater

[sweetka]

sweetka, I pass the poppy 2 times through the usual mesh of a meat grinder. Rubs perfectly.

[Qween]

Qween , great. and I tried it once, everything fell out of there. and did not grind the poppy, and only smeared the meat grinder

I grind the poppy in a blender. First, I steam it for about 30 minutes, then squeeze it well, mix it with sugar and put it in a blender - everything works out great. I used to skip it 2 times through a meat grinder, but it's dreary and very poppy throughout the kitchen, and on a blender it is quickly clean and high quality

[nut]

nut , but do you wring in gauze? and what blender? but then something I am still oppressed by alarming doubts :)

I have a VES multi blender with a bowl, when my granddaughter was born, I bought it to grind soups and various cereals, and now I rub the poppy in it and generally grind everything that needs to be grinded.After boiling, I pour the poppy into a drushlak, covered with a cotton cloth (a piece of a clean diaper) and let the water drain, then I take it by the ends of the rag and twist it tightly and the poppy is almost dry, then sugar into the blender at 2 speeds, just open it a couple of times and with a spoon from the walls I scoop up poppy seeds on the knives. GOOD LUCK

Real crushed poppy is obtained in such an ancient mortar.
Such a stupa was inherited by my mother.
Crushed poppy seeds from this mortar cannot be compared with steamed, chalked poppy seeds.
Steamed pies and dumplings are so tasty with such crushed poppy seeds.



This pistil, although it can hardly be called that, because it looks like a mace, can hardly be lifted with one hand. Accordingly, I also cannot lift a stupa.

My father said that in their village the poppies were usually pushed by young guys. Such a tool only matches them. And I have makitra with makogon, but I grind the poppy in a grinder or in a coffee grinder

This Christmas I made kutya with poppy seeds again, I love her very much.
Poppy was ground in a granite mortar
Here he is handsome

True, no matter how hard I tried, the white milk could not be photographed (color rendering suffers), but burst grains are visible

And my Thermomix grinds remarkably in 20 seconds.

[Nata333]

True, no matter how hard I tried, the white milk could not be photographed

Nata333, have you seen the milk from the mortar that I showed in answer 31.
But seriously, you have a poppy, then you need a poppy.

Girls, somebody used poppy mills, for example this one:


I plan to buy, I will be grateful for the feedback ...

Marina, looks like a meat grinder. We sell such coffee and poppy mills. Surely there must be someone using it.

I already wrote - I run the scalded (according to "grandfather" Pokhlebkin) poppy twice through a meat grinder with a fine grate. The poppy becomes gray, that is, the grains are destroyed.

Yesterday I tried it through a meat grinder, I was not enough, and the taste of poppy is not the same, not the same as after makitra)))), with a submerged blendor, the taste is more similar, but very dreary ...

It looks like a meat grinder, but the principle is different ...

with a submerged blendor, the taste is more similar, but very dreary ...

What is the dreary part? After boiling water, blender and that's it.
But with a meat grinder is really dreary, mine her and find her place and this is only for poppy seeds.
It's somehow easier with a blender ...

in order to grind poppy seeds with a submerged blender, you need 50 g portions so that it really looks like after makitra, and if I need 500 g, and if 1 kg, is this a dreary thing? Show me what kind of blendor you are doing this, maybe mine is outdated?)))

Girls, somebody used poppy mills, for example this one:


I plan to buy, I will be grateful for the feedback ...

A great thing, I have almost the same, only the funnel on top is plastic. Dry poppy grinds just with a bang. Last year I bought it in some internet store. I am very satisfied.

and as a result, the filling is good? Can you grind wet poppy seeds?

in order to grind the poppy with a submerged blender, you need 50 g portions so that it really looks like after makitra, but if I need 500 g, and if 1 kg, is this a dreary thing? Show me what kind of blendor you are doing this, maybe mine is outdated?)))

Yes, I somehow didn't think about 1 kg of poppy, then yes, it annoys ...
200-300 grams with a little melted honey - three-bladed Kenwood 724 I do.

I have a submersible old braun, but somehow he does it very hard, although the taste is the same, the taste of childhood!))))

Oh, I'm sitting thinking whether to order or not ...

No, just dry. Poppy seeds come out in an almost homogeneous mass, completely frayed, and a simple unit in care. I like this filling, before that, as soon as I tried to grind it with a blender and in a mortar, the result was not pleasing. With this mill there is a minimum of effort and a very good result. Only a little poppy fits into the funnel, but I have adapted.

but you have no obvious result, poppy. toppings?

There is no clear result

I never had a coffee grinder and the question of poppy filling worried until I bought a nozzle-mill for my kitchen. harvester Kenwood 560. True, the poppy decided to grind only when I saw that very blue one - from the photo above, examined its insides on the website and made sure that mine had the same
Poppy is really ground into a juicy mass, it does not dry out when baking, since it is not juicy from moisture, but from the oil released from the grains

The mill is like that, but with flour.
[

And I never got a photo of the ground poppy, I’m still a photographer, but the fact that the grains are crushed and ground is evident
[

Thank you! The mill for my harvester costs 11,000 rubles, and this one is 4800, for the sake of one poppy, I'll buy it, I'm still manual)))))

What is the dreary part? After boiling water, blender and that's it.
But with a meat grinder is really dreary, mine her and find her place and this is only for poppy seeds.
It's somehow easier with a blender ...

but my blender failed. If I take poppy seeds, I cook 1-2 kg at once, grind it, fill it and put it in the freezer. But then the finished filling. So, I take out the meat grinder once for 5-10 rolls.

Nagira, and what kind of poppy are you grinding dry or steamed. I have the same nozzle only for Zelmer. And at what point (the smallest, in the sense of the size of the grind)?

Nagira, and what kind of poppy are you grinding dry or steamed.

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