Sing Paak, also known as Peanut Burfi, is a delicious and traditional Gujarati dessert that comes together effortlessly. Derived from the Gujarati word “Singha,” meaning peanuts, this sweet treat combines roasted peanuts, sugar, and aromatic saffron to create a melt-in-your-mouth fudge. It’s not only a delightful dessert for festive occasions like Diwali and Holi but also makes for a satisfying snack when paired with a Banana Mango Smoothie or Baked Chevdo. Let’s explore this simple yet decadent recipe!
Recipe Details
Attribute
Details
Cuisine
Indian
Course
Dessert
Diet
Vegetarian
Preparation Time
20 minutes
Cooking Time
40 minutes
Resting Time
5-6 hours
Servings
12-16 pieces
Ingredients
Ingredient
Quantity
Roasted Peanuts (Moongphali), powdered
250 grams
Sugar
150 grams
Saffron strands
10 strands
Water
1 cup
Ghee
1 tablespoon
Pistachios
1/2 cup, chopped
Nutritional Information (Per Serving)
Nutrient
Amount
Calories
210 kcal
Protein
4 g
Carbohydrates
20 g
Fat
12 g
Fiber
1.5 g
Sugar
15 g
Instructions
Step
Description
1
Begin by heating the sugar and water in a small pan over medium heat. Stir continuously until the sugar dissolves completely.
2
Once the sugar has melted, continue cooking until the syrup reaches a two-thread consistency. To test this, dip a spoon into the syrup and touch it between your thumb and forefinger; when stretched, it should form two threads.
3
Once the syrup reaches the desired consistency, add the saffron strands. Stir gently to infuse the syrup with its aroma and color.
4
Lower the heat and gradually add the powdered roasted peanuts. Stir the mixture continuously to ensure even incorporation.
5
Keep stirring the mixture over low heat until it thickens and begins to leave the sides of the pan. At this point, turn off the heat.
6
Stir in the ghee and chopped pistachios. Mix well to combine. The mixture will develop a glossy texture as it cools slightly.
7
Grease a tray with ghee and pour the mixture into it. Spread it evenly using a spatula to create a uniform layer. For best results, use a tray with rims to shape the burfi.
8
Allow the mixture to rest at room temperature for 5-6 hours, or until completely cooled and firm.
9
Once set, cut the burfi into small square or diamond shapes using a sharp knife.
10
Serve Sing Paak as a festive treat or a delightful snack. Pair it with a Banana and Mango Smoothie or alongside Baked Chevdo for a wholesome experience.
Chef’s Notes
Roasting Peanuts: If using raw peanuts, roast them until aromatic and lightly golden, then grind to a fine powder. Avoid over-grinding to prevent the release of natural oils.
Saffron Substitution: If saffron is unavailable, use a pinch of cardamom powder for an alternative flavor.
Storage: Store the burfi in an airtight container at room temperature for up to a week.
Serving Suggestions
Sing Paak is best enjoyed as:
A festive dessert during celebrations like Diwali and Holi.
A sweet snack paired with tea or coffee.
A post-dinner indulgence with a refreshing Banana Mango Smoothie.
This Spiced Peanut Burfi is a harmonious blend of simplicity and indulgence, sure to become a favorite in your kitchen!
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