Indian
Gluten freeSing pak
Peanut fudge
સીંગ પાક: roasted peanuts and sugar syrup set into a soft cardamom fudge for fasting days
Sing pak is the Gujarati fasting-day fudge: peanuts roasted, skinned and ground coarse, then cooked into a one-string sugar syrup with ghee and cardamom and set in a tray. Because it uses no grain, it is made for Ekadashi, Shravan Mondays and Navratri, and children love it any day. It is soft, rich and a little crumbly. The common mistake is cooking the syrup too far; past one string it sets rock-hard and grainy. Chef's tip: pinch a drop of syrup between finger and thumb (carefully, after cooling it on a spoon): one thin thread should form as you pull them apart.
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 12
- Per serving
- 210 kcal
Ingredients
For the pak
- 9 oz raw peanuts
- 6 ½ oz sugar
- ½ cup water
- 2 tbsp gheeplus extra for greasing
- ½ tsp ground cardamom
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Dry-roast 9 oz raw peanuts on medium-low heat for 8 minutes until they crackle and the skins loosen. Cool, rub off the skins and grind in short pulses to a coarse powder (don't let it turn to butter). Grease a 20 cm tray.
12 minStep 2: Heat 6 ½ oz sugar and ½ cup water in a heavy pan, stirring until dissolved, then boil for 5–6 minutes to one-string consistency.
6 minStep 3: Lower the heat and stir in the ground peanuts, 2 tbsp ghee and ½ tsp ground cardamom.
1 minStep 4: Cook, stirring constantly, for 3–4 minutes until the mix leaves the sides of the pan and forms one mass.
4 minStep 5: Spread in the tray, smooth to 1.5 cm and cut into diamonds while warm. Cool fully before lifting out.
2 min
KrazyBadal
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Perfect for:Navratri & Durga PujaWinter warmers