Oats Barfi
Soft squares of oats barfi made with fine oat flour, almond flour, jaggery, ghee, and cardamom. A nourishing Indian dry-fruit style fudge that sets in a tray and cuts clean for festival trays and tea time.
Equipment
- Heavy-bottomed pan or nonstick skillet
- Spice grinder or high-speed blender
- Square tray or plate (6 to 7 inch)
- Spatula
- Sharp knife
Ingredients
For the oat almond base
- 1 cup rolled oats 90 g; grind into fine oat flour, or use 1 cup (90 g) ready oat flour
- 1/2 cup raw almonds 50 g; grind into fine almond flour, or use 1/2 cup (50 g) blanched almond flour
- 2 tablespoons ghee 30 g, plus more for greasing the tray
- 1/4 teaspoon ground green cardamom (elaichi) or seeds from 3 to 4 pods, powdered
- pinch salt
For the jaggery syrup
- 1/2 cup powdered or finely grated jaggery 80 g
- 1/4 cup water 60 ml
Garnish
- 1 tablespoon finely chopped cashews, almonds, or pistachios
- 4-5 saffron strands optional; soaked in 1 tsp warm milk
Instructions
Roast and grind (or toast ready flours)
- Lightly grease a small tray or plate with ghee. Set aside.
- If using whole almonds, dry-roast over medium-low heat for 3 to 4 minutes until fragrant. Cool, then grind to a fine almond flour with no large bits. If using ready almond flour, dry-toast it 1 to 2 minutes on low, stirring, until fragrant. Do not brown.
- If using rolled oats, dry-roast 4 to 5 minutes until light golden and aromatic. Cool, then grind to a fine oat flour with no visible flakes. If using ready oat flour, dry-toast 1 to 2 minutes the same way.
- Mix oat flour, almond flour, cardamom, and the pinch of salt in a bowl.
Cook the barfi
- In the pan, combine jaggery and water. Warm over medium heat, stirring until the jaggery melts into a thin syrup and small bubbles appear. No string consistency needed. Skim any foam if it appears.
- Add the ghee to the syrup and stir until melted and glossy.
- Lower the heat. Add the oat-almond flour mix in 2 to 3 additions, stirring constantly so no dry pockets remain.
- Keep cooking and folding for 4 to 6 minutes. The mix should thicken into a soft dough that pulls away from the pan and leaves the spatula mostly clean. If it looks dry and crumbly, splash in 1 tablespoon warm water and fold. If it stays paste-soft, cook 1 to 2 minutes more.
- Turn the dough onto the greased tray. Press firmly with a spatula or the back of a greased bowl into an even 1/2-inch layer. Sprinkle chopped nuts (and saffron milk if using) and press lightly so they stick.
- Cool 25 to 30 minutes at room temperature until set but still slightly soft inside. For a firmer cut, chill the tray 5 to 10 minutes. Cut into 16 squares or diamonds. Lift and serve, or store once fully cool.
Notes
Fine flour is the texture. Both oats and almonds must be powdered fine. Coarse meal makes granola-style bars, not barfi.
Store-bought oat flour and almond flour work if you toast them lightly first for aroma.
Use soft, clean jaggery that melts smoothly. Dark, bitter jaggery can overpower the nuts. Taste the syrup before adding flour.
Dates option: blend 12 soft Medjool dates with 2 to 3 tbsp warm water into a thick paste. Warm the paste with ghee, fold in the flours, and cook to the same spatula-clean stage. The barfi will be softer and darker.
Undercooked mix stays sticky. Overcooked mix turns dry and sandy. Aim for soft dough that holds a fingerprint when pressed.
Store airtight at cool room temperature for 2 to 3 days, or refrigerate up to 10 days. Bring to room temperature before serving for the best chew.
Tried this recipe?Let us know how it was!