They are ground and mixed with water or milk; round yeast biscuits (kūčiukai in Lithuanian; opekance or bobalky in Slovak) are soaked in the resulting poppy seed 'milk' (poppy milk) and served cold. In Central Europe, poppy strudel is very popular, especially during Christmas. In Germany, Poland and countries belonging to the former Austro-Hungarian Empire, poppy seed pastries called Mohnkuchen are often eaten around Christmas time. Recipes for Mohnstriezel use poppy seed soaked in water for two hours or boiled in milk. A recipe for Ukrainian poppyseed cake recommends preparing the seeds by immersing in boiling water, straining and soaking in milk overnight. Jewish cuisine In Eastern European Jewish cuisine, pastries filled with black poppy seeds in a sugary paste are traditional during Purim, which occurs exactly one month before Passover and approximately a month before Easter. Traditional pastries include poppy seed kalács and hamantashen, both sometimes known as beigli (also spelled bejgli). Poppy seed hamantashen were the main traditional food eaten by Ashkenazi Jews at Purim until the filling was replaced by other fruit and nut fillings. Poppy seed pastries are common in Jewish bakeries and delicatessens throughout the United States. Indian cuisine In Indian cuisine, white poppy seeds are added for thickness, texture and flavor to recipes. Commonly used in the preparation of korma, ground poppy seeds, along with coconut and other spices, are combined into a paste added during cooking. Poppy seeds are widely used in many regional Indian cuisines. One dish is aloo posto (potato and poppy seeds) which consists of ground poppy seeds cooked together with potatoes and made into a smooth, rich product, which is sometimes eaten with rice. There are many variants to this basic dish, replacing or complementing the potatoes with other ingredients, such as onions (penyaj posto), pointed gourd (potol posto), Ridged Luffa (jhinge posto), chicken (murgi posto), and prawns (chingri posto). Chadachadi is a dish from Bengali cuisine and includes long strips of vegetables, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavored with a phoron. One dish involves grilling patties made from posto, sometimes frying them (postor bora). Another dish involves simply mixing uncooked ground poppy seeds (kancha posto) with mustard oil, chopped green chili peppers, fresh onions and rice. Kacha posto bata (uncooked poppy seeds paste) with mustard oil is a very popular dish in West Bengal