Scald 2 glasses of white or, better yet, gray poppy seeds with boiling water. Let them settle, then pour off the water. Scald again with boiling water, pour the water off, wash the seeds in cold water, and drain them in a fine sieve. Transfer to a stoneware bowl and grind with a wooden pestle until all the seeds are crushed. When the poppy seeds have whitened, pour in 2–3 glasses of boiled water. Mix, strain, squeeze the seeds, and add 2–4 pieces of sugar.