Sing Pak or Peanut Burfi

5 from 1 vote

Sing pak, a delicious and hearty sweet ready in 15 minutes. This Gujarati sweet will hit the spot!

Cook Time15

Total Time15

Course: Dessert

Cuisine: Gujarati, Indian

Diet: Gluten Free, Vegetarian

Keyword: groundnut burfi, gujarati mithai, peanut burfi

Servings: pieces

Calories: 90kcal

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

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.
Melt ghee in pan on medium.
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.
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.
Serve once cooled.

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.