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Oats – Badam Burfi / Oats – Almond Fudge

Refine sugar free, Quick & Easy to make Indian sweet / dessert made with few ingredients.
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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.

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 fiber 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 Leatril 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

Related Posts:

  1. Indian Burfi / Fudge Recipes
  2. Dry Fruits Burfi / Fudge
  3. Oats-Hemp Seeds Laddoo / Energy Balls

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Ingredients:

  • 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 

Special Ingredients:

  • Ghee / Butter

Step wise pics Procedure for ‘Oats – Almond Burfi / Fudge’:

PREP WORK:

  • 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.

COOKING:

  • 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.
    Oats & Almonds after dry roasting, set to cool down
  • Switch the flame off and transfer them into the same plate and let them cool. 
  • 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.
    Finely powdered, oats and almonds
  • Add the grated jaggery and water into the pan on stove top, under medium flame.
    Grated Jaggery & Water added to the pan
  • Keep stirring continuously, until bubbles/froth is formed.
    Bubbles formed with the jaggery content
  • 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.
    Solid mass formed after powders added to the jaggery syrup
  • 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!! 
    Shaped and garnished burfi / fudge, set for cooling

Tips:

  • 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.

Result:

  • These, Oats & Almond 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.
    Oats – Almond burfi/ fudge squares, ready for storage

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Oats & Almond Fudge / Oats & Badam Burfi

VegCookBook by Praveena
Refine sugar free, Quick & Easy to make Indian sweet / dessert made with few ingredients.
Prep Time 5 mins
Cook Time 10 mins
Cooling time 10 mins
Total Time 35 mins
Course Dessert
Cuisine Indian
Servings 15 pieces

Equipment

  • Frying pan (for stove-top method)
  • Blender/Grinder/Mixie.

Ingredients
  

  • 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

Instructions
 

PREP WORK:

  • 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.

COOKING:

  • 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!! 

Notes

Please see the MAIN POST for step wise pics & recipe tips!
Keyword oats burfi using jaggery, oats fudge without refined sugar, quick Indian sweet recipe within 15 mins

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