15 Minute, 3 Ingredient Sing Pak or Peanut Burfi

Sing pak, a delicious and hearty sweet ready in 15 minutes. This Gujarati sweet will hit the spot!
Sing pak or peanut burfi squares on a white laced plate.
  • Simple ingredients
  • Hearty, protein-filled
  • Vegetarian and gluten-free

Sing pak is a traditional Gujarati recipe. Singdana means peanuts in Gujarati.  This sweet gives you a boost of energy with peanuts, jaggery, and ghee.

Similar to Til Chikki or Rose Chikki, you only need three ingredients. But sing pak or peanut burfi is soft while chikki is hard and has a snap. In a sense, it is similar to Sukhdi which uses whole wheat flour instead of peanuts.

So, sing pak is easier to make! This is because you don’t have to worry about getting the right sugar syrup (one string etc.) consistency.

 Ingredients

Sing pak ingredients.

Peanuts – You will need roasted ground peanuts for this recipe. 

Removing the skin from peanuts will give you a lighter-colored burfi. I like to leave them on

Jaggery – Using smaller pieces or powdered jaggery will speed up the process. 

Note, the color of your jaggery will also impact the color of the pak.

TIP ON COLOR: Note, that the darker the color of your jaggery, the darker the color of the sweet will appear.  I tend to have organic jaggery which is darker in color.  I have read that the lighter forms of jaggery use chemicals to bleach and lighten the appearance.  So, I avoid those.

Ghee – I have used less ghee than what most people use for this.  Feel free to add 1 or 2 more tablespoons of ghee if that is your preference.

You can optionally add in 1/2 tsp cardamom powder for more flavor.

Making it

If your peanuts are not roasted, first dry roast them on low-medium in a pan for 2-3 minutes.  Once cooled, grind the peanuts in a grinder. It doesn’t have to be a super fine powder; some chunks are ok.

Ground roasted peanuts in a steel bowl.

Melt ghee in pan on medium heat.

Ghee melting in a pan on the stovetop.

Add in jaggery and mix well.

Keep mixing intermittently until the jaggery melts completely.

Then, switch off the stove and remove the pan from the stove. Mix in ground roasted peanuts.

Serve once cooled.

TIP: You do have to make sure you don’t overcook the jaggery otherwise the sweet will become chewy and stick to your teeth when you eat it. So, be sure to remove the pot from the stove before mixing in the ground peanuts for peanut burfi.

Sing pak or peanut burfi squares on a white laced plate.

Sing Pak or Peanut Burfi

Shilpa Joshi
Sing pak, a delicious and hearty sweet ready in 15 minutes. This Gujarati sweet will hit the spot!
5 from 1 vote
Cook Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine Gujarati, Indian
Servings 10 pieces
Calories 90 kcal

Equipment

  • 1 pan I use non-stick

Ingredients
  

  • 1 cup whole roasted peanuts 170g, I left the skin on, you can remove if you prefer.
  • ¾ cup jaggery 100g
  • 2 tbsp ghee

Instructions
 

  • If you're peanuts are not roasted, first dry roast them on low-medium in a pan for 2-3 minutes. Once cooled, grind the peanuts in a grinder. It doesn't have to be a super fine powder, some chunks are ok.
    Ground roasted peanuts in a steel bowl.
  • Melt ghee in pan on medium.
    Ghee melting in a pan on the stovetop.
  • Add in jaggery and mix well.
    Jaggery added to pan with ghee.
  • Keep mixing intermittently until the jaggery melts completely.
    Melted jaggery and ghee in a pan.
  • Then, switch off the stove and remove the pan from the stove. Mix in ground roasted peanuts.
    Peanuts added to jaggery and ghee in pan.
  • Spread into pan that has been greased lightly with ghee and press down. After a few minutes it will still be warm but it is a good time to cut pieces.
    Cut pieces of sing pak in a pan.
  • Serve once cooled.
    Sing pak pieces on a white laced plate.

Notes

You can optionally add in 1/2 tsp cardamom powder for more flavor.
Peanuts – You will need roasted ground peanuts for this recipe. Make sure they are fresh tasting.
Removing the skin from peanuts will give you a lighter-colored burfi. I like to leave them on
Jaggery – Using smaller pieces or powdered jaggery will speed up the process. 
Note, the color of your jaggery will also impact the color of the pak.
TIP ON COLOR: Note, that the darker the color of your jaggery, the darker the color of the sweet will appear.  I tend to have organic jaggery which is darker in color.  I have read that the lighter forms of jaggery use chemicals to bleach and lighten the appearance.  So, I avoid those.
Ghee – I have used less ghee than what most people use for this.  Feel free to add 1 or 2 more tablespoons of ghee if that is your preference.
 

Nutrition

Calories: 90kcalCarbohydrates: 15gProtein: 0.01gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 0.1mgSugar: 15gCalcium: 5mgIron: 0.1mg
Tried this recipe?Let us know how it was!

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