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Oats – Badam Burfi / Oats – Almond Fudge

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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.

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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  • Oats – 2 cups
  • Almonds / Badam – 1 cup
  • Grated / Powdered Jaggery- 1 cup
  • Water – ½ cup
  • Cashew Nuts – 5
  • Ghee / Butter – 3 tablespoons 
  • Cardamom – 4 

Special Ingredients:

  • 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.
    Oats & Almonds after dry roasting, set to cool down
  • 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.
    Finely powdered, oats and almonds
  • 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.
    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


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

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