Sing pak recipe | Gujarati sing pak | peanut barfi

Author Nehas Cook Book

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Prep Time 5

Cook Time 20

Rest time 2

Total Time 2 25

Course Dessert, Indian sweets

Cuisine Indian

Servings small size piece

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.

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.