Step 1

If you use white poppy, dry roast them in a skillet to activate the flavors. If you use black poppy seeds, you don't need to do that because black poppy are already instense.

Step 2

Grind poppy seeds in a regular blender with a small jar or in a spice or coffee grinder.

Step 3

Add the poppy seeds to a nonstick saucepan and pour in 2/3 of the milk. Mix over a slow to medium heat setting.

Step 4

Stir in the other ingredients (sugar, semolina, salt, vanilla, rum, and the remaining milk) and combine.

Step 5

Continue to cook over a low heat setting and keep on stirring until the content turns into a thick paste consistency.

Step 6

Allow the poppy filling to cool and use in your baking or store and user another day.