Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:20 mins Cuisine:Indian
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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.
Possible alterations for the recipe, ‘Oats Badam Burfi / Fudge’:
Vegans, can use vegan butter (available in market) or can use coconut oil too.
Instead of jaggery, you can even use any sugar (other than refined sugar).
Other nuts, suitable in this recipe are, Pecans, Cashew Nuts, Peanuts.
To skip using Nuts: In case you are allergic to nuts and would like to make the recipe completely nut free, just avoid using Almonds. The recipe works fine even with desiccated coconut.
Alternate shapes: Though making these squares is easy, another option would be to roll them into laddoo / balls.
Health Benefits of ‘Oats Badam Burfi / Fudge’:
Oats are incredibly nutritious, they can lower the cholesterol levels and can control the blood sugar levels. Hence, they are useful for weight loss diet. Last but not the least, they are rich in food fibre and anti-oxidants.
Almonds / Badam are a good source pf protein, Vitamin-E and mono-saturated fat. They reduce bad cholesterol and the risk of heart diseases. They contain Laetrile which is anti-cancer.
Jaggery is a great source of Iron. Being the unrefined version or the raw source of sugar, it is meant to be very much better than any other form of sugar as per Ayurveda.
To conclude this recipe is rich in anti-oxidants, protein & iron rich which helps to control bad cholesterol. Most importantly is its free from processed ingredients like refined sugar.
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
- Indian Burfi / Fudge Recipes
- Dry Fruits Burfi / Fudge
- Oats-Hemp Seeds Laddoo / Energy Balls
- Carrots & Oats Smoothie (No Sweetener)
- Instant Oats Idli / Oats Veg Idli
- 7 Cups Burfi / Fudge
- Oats – 2 cups
- Almonds / Badam – 1 cup
- Grated / Powdered Jaggery- 1 cup
- Water – ½ cup
- Cashew Nuts – 5
- Ghee / Butter – 3 tablespoons
- Cardamom Pods – 4
- Ghee / Butter
Step wise pics Procedure for ‘Oats Badam Burfi / Oats Almond Fudge’:
- Chop the cashew nuts and put aside for later use (to garnish).
- Add few drops of ghee/butter on a serving plate/tray. Apply throughout & set aside.
- Keep stirring continuously while roasting and even while adding the fine powders into the jaggery syrup, so that you don’t burn it.
- 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, Oats & Badam Burfi / Oats & Almond 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.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Oats & Almond Fudge / Oats & Badam Burfi
- Frying pan (for stove-top method)
- 2 cups Oats
- 1 cup Almonds / Badam
- 1 cup Grated / Powdered Jaggery
- ½ cup Water
- 5 count Cashew Nuts
- 3 tablespoons Ghee / Butter
- 4 count Cardamom Pods
- Chop the cashew nuts and put aside for later use (to garnish).Add few drops of ghee/butter on a serving plate/tray. Apply throughout & set aside.
- 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 the same plate and let them cool.
- Later, take the oats into a spice grinder / blender and powder them finely.Transfer this powder into a mixing bowl.
- Repeat (finely powder) 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 desired.
- Cut the content into desired shapes, using a knife.Garnish the burfi/fudge with chopped cashew nuts and set them for cooling. Done!!
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