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About the Author: Manjula's Kitchen


  1. Hi adi tya. I'm not Manjula but I imagine you could store this in the fridge either in a jug which will require stirring before serving or a mason jar with a secure lid which you can shake before serving.

  2. That doesn't look like poppyseed. You called is "cascas"??? Can I use regular poppyseed (the blackish-blue variety)? Also, Great Channel! Thank you.

  3. Wow, so many different versions of this! I do it with almonds and pumpkin seeds, but I'm really curious how it will be with poppy seeds. The re-blending is a good idea, I'll try that too.

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