Rinse wheat berries in cold water until water runs clear, then transfer to a bowl and soak overnight in lukewarm water, adding enough water to cover 2-inches above the wheat berries.
The following day, drain wheat berries, place them in a medium-sized heavy pot, cover with 4½ cups of milk and bring everything to a boil over high heat. When milk starts to boil, reduce heat to low, cover with lid and simmer until wheat berries are very tender, 3½ - 4 hours, depending on the quality of the wheat, stirring occasionally to prevent sticking. Add more milk if needed to keep the wheat berries fully submerged (If simmered over low heat, you should not have to add more milk).
While the wheat berries are on the stove, rinse ¾ cups of poppy seeds thoroughly in a fine mesh sieve, drain well, and transfer to a medium sauce pan and add 3 cups water. Over medium heat, bring to a simmer (do not boil). Turn off. Cover with lid and let it sit for 30 min. Return to a simmer (do not boil). Turn off. Cover and let it sit for another 30 minutes.
Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth over lid to catch stray poppy seeds. Push the poppy seeds through a food grinder, using the fine grinding plate (You can also mill the poppy seeds in batches in a clean coffee grinder).
Preheat the oven to 350˚F. Spread ⅔ cups of slivered almonds on a baking sheet and toast them for 5 minutes. Set them aside and reduce temperature to 325˚F.
When wheat berries become very tender, drain off the milk in a glass measuring cup. Keep ½ cup of the cooked milk and discard the rest. Combine ½ cup of honey with ½ cup of saved milk and stir until combined.
Place cooked wheat berries in a mixing bowl, add ground poppy seeds, ½ cup raisins, ⅔ cup dry chopped apricots, ⅔ cup toasted slivered almonds, honey-milk mixture and ⅛ tsp salt. Mix everything together and place in an casserole or pie dish, than bake your kutya for 20 minutes uncovered at 325˚F.
Remove kutya from the oven, cover with foil and let it rest 15 minutes. Serve warm or cold. The longer it sits, the more flavour it will have. Kutya will last in the fridge for a good 2 weeks.