Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:20 mins Cuisine:Indian
Burfi / Fudge are easily referred to as a square shaped sweet bites. They are easy to serve, to handle and look quite appealing as well. This is the first time I made this combination of Oats & Almonds burfi / fudge, but as you see in the below pics, they turned absolutely outstanding in taste too.
These are Vegan + Gluten free, and the usage of jaggery gave a variation in taste and aroma as well. Made a batch of these for the coming Deepavali /Diwali festival, next week. My three kids are eagerly waiting for this ‘Festival of lights’ & ‘sparklers’ especially.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Dessert recipes collection here⇒ Desserts / Mithayi
Festive recipes collection here⇒ Traditional Indian Recipes for Festivals / Panduga Nayivedyalu
Laddoo recipes collection here⇒ Laddoo Recipes / Indian Energy Balls
- Oats – 2 cups
- Almonds / Badam – 1 cup
- Grated / Powdered Jaggery- 1 cup
- Water – ½ cup
- Cashew Nuts – 5
- Ghee / Butter – 3 tablespoons
- Cardamom – 4
- Ghee / Butter
Step wise pics Procedure:
- Chop the cashew nuts and put aside for later use (to garnish).
- Apply few drop of ghee/butter to a serving plate/tray.
- Take a heavy bottomed pan/vessel, put it in stove top under medium flame.
- Add the almonds into the pan and dry roast until they splitter-splatter or until the colour changes.
- Transfer them into a separate plate and set to cool.
- In the same pan, add the oats and dry roast until you get a pleasant aroma.
- Switch the flame off and transfer them into a separate plate and let them cool.
- Take the oats into a spice grinder / blender and finely powder them.
- Transfer this powder into a mixing bowl.
- Repeat the same with the almonds and cardamom pods too.
- Add the grated jaggery and water into the pan on stove top, under medium flame.
- Keep stirring continuously, until bubbles/froth is formed.
- At this stage, add the ghee and give a stir.
- Using a tablespoon, slowly add the oats, almonds and cardamom powder into the jaggery syrup.
- Keep stirring continuously until you get a solid mass.
- Then, switch the flame off and transfer this onto the serving tray (applied with ghee/butter).
- Using a spatula, spread this evenly with a thickness of ½ inch or as you desire.
- Cut the content into desired shapes, using a knife.
- Garnish the burfi/fudge with chopped cashew nuts and set them for cooling. Done!!
- Vegans, can use vegan butter (available in market) or can use coconut oil too.
- Keep stirring continuously while roasting and even while adding the fine powders into the jaggery syrup, so that you don’t burn it.
- Instead of jaggery you can even use any sugar (other than refined sugar).
- For the burfi / fudge to set/harden instantly, keep the tray in the freezer for about 5-10 mins.
- Store them in an air-tight container for longer shelf life.
- These stay good up to a 7-10 days at room temperature, and up to a month when refrigerated.
- These burfi/ fudge are totally fabulous, and they turned out so good not less than something from a sweet shop in India.
- My family loved the taste of these burfi / fudge during this festive season.
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