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Sing Pak, also known as Madvi Pak, is a traditional Gujarati sweet made with peanuts (called singdana in Gujarati), sugar, and ghee, flavored with cardamom powder. In this recipe, I share some tips to ensure your Sing Pak stays soft and moist for a longer time.
This budget-friendly delicacy has been given a stylish twist by shaping it into rolls for a more presentable and elegant appearance, reminiscent of premium sweets. Sing Pak is incredibly easy to prepare and can be made in just 15 minutes without much effort. Serve it as a delightful treat during meals, festivals, or special occasions. Enjoy its melt-in-the-mouth texture with your friends and family!
Key Tips for Making Perfect Sing Pak
- Preparing the Peanut Mixture:
- Grind the peanuts into a fine powder using a pulse-grinding technique to avoid releasing their natural oils.
- Add milk powder to enhance the taste and keep the texture soft. Alternatively, cashew powder can be used in place of milk powder for a richer flavour.
- Maintaining Proportions and Cooking Consistency:
- Use a 2:1 ratio of peanuts to sugar, meaning the sugar should be half the quantity of peanuts.
- Cook the sugar syrup until it reaches a one-string consistency for the perfect texture. Similarly, cook the Sing Pak mixture until it begins to leave the sides of the pan. Avoid overcooking, as this can make the sweet hard.
- Presentation and Storage:
- To make the dish more attractive, shape the Sing Pak into rolls. Alternatively, you can cut it into traditional pieces.
- Store the sweet at room temperature in an airtight container. It remains fresh for 15–20 days.
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Recipe video
Sing pak recipe | Gujarati sing pak | peanut barfi
Ingredients
- 2 cup peanuts
- 1 cup sugar
- ½ cup milk powder
- ½ cup water
- 2-3 tbsp ghee
- ½ tsp cardamom powder
- Garnish with pistachio slits and dry rose petals
Instructions
- In a pan, add 2 cups of peanuts and dry roast them on low flame for 3–4 minutes.
- Switch off the flame and remove the peanut skins using a kitchen towel.
- Grind the peanuts in a mixer jar using the pulse mode.
- Add the ground peanut powder into a mixing bowl, along with ½ cup of milk powder and ½ tsp of cardamom powder. Mix well; the singpak mixture is ready. Keep it aside.
- In a heavy-bottomed pan, add 1 cup of sugar and ½ cup of water. Stir continuously until the sugar syrup reaches a one-string consistency.
- Switch off the gas and let the sugar syrup cool for 1 minute only. Then add the singpak mixture and mix well.
- Switch on the gas and add 2 tbsp of ghee to the mixture. Cook the singpak mixture on low flame until it leaves the sides of the pan.
- Grease a plastic sheet with ghee. Add the singpak mixture onto it and smooth it out (refer to the video).
- When the mixture is slightly cool, roll it into a log shape.
- Sprinkle some pistachios and dried rose petals on it, then wrap the roll in the plastic sheet.
- Let it rest for 2 hours to set properly.
- Cut the roll into medium-thick slices and serve. Store the slices in an airtight container for up to 15 days.
Notes
- The proportion of sugar should be half that of sing (peanuts).
- Stir continuously and roast the peanuts on a medium flame.
- Grind the peanuts using the pulse setting to avoid releasing oil.
- Milk powder enhances the taste and adds softness to the sing pak.
- Cook the sugar until it reaches a one-string consistency.
- Let the sugar syrup cool slightly, then add the sing pak mixture to it.
- Adding ghee keeps the sing pak moist for a longer time.
- When the sing pak mixture cools slightly, roll it into a log.
- Cut the roll into medium-thick pieces.
- Store singpak into air-tight container it stay good for 20 days at room temperature.
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