Blackberry Cardamom Khoya Buckle (Eggless)

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Here’s another quick Diwali dessert! This time it’s an eggless blackberry cardamom khoya buckle! Ok, I’ll be honest, this dessert requires a bit of prep work, but I promise it’s super simple! This Blackberry buckle is made with a khoya made from ricotta and spiced with cardamom! A buckle is any type of single-layer cake with fruit and streusel on top. It’s a type of coffee cake since it’s meant to be served with coffee or in my case, chai!

Khoya, or milk fat, usually takes a super long time to make. It’s made by boiling full-fat milk down until all the water has evaporated and you’re left with just milk solids. For an easy hack, you can use ricotta cheese! Just cook it down in a little bit of ghee until most of the liquid is removed. I let mine cook al little longer so that some of the milkfat caramelizes a little bit! It takes about 8-12 minutes, instead of hours!

The blackberry buckle batter is super thick. I substituted eggs in this recipe with a combination of sour cream, milk, and baking powder. This cake portion of the blackberry buckle is super moist and fluffy and it has a wonderful milky flavor from the khoya in the batter. When you’re mixing the batter, be sure not to overmix it. JUst fold the dry ingredients in until the flour is JUST incorporated. This way you won’t have too much gluten development.

The blackberries add a lovely texture and pop of freshness to this buckle! You can substitute the blackberries with any berries or soft fruit if you’d like. If you’re using frozen berries I suggest tossing the frozen berries with a little bit of flour before sprinkling them on top of the cake batter so that it doesn’t create a soggy cake.

Be sure to tag me social media @milkandcardamom if you decide to bake this cake!

Blackberry Cardamom Khoya Buckle (Eggless)

Author: Milk and Cardamom
Total Time: 1 hour
Yield: 9 1x
Diet: Vegetarian

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Description

A milky, fruity coffee cake made with khoya made form ricotta cheese, blackberries and a touch of cardamom! Makes one 8×8 pan.

Instructions

Preheat oven to 350°F. Grease an 8×8 pan with cooking spray or butter and set aside.
Into a non-stick skillet over medium-high heat, add ghee. Once it melted add ricotta and continuously stir for 8-10 minutes or until most of the moisture has evaporated and the khoya starts to take on a little bit of color. Once you start seeing speckles of caramelization on the khoya as you stir, cook for another 3 minutes and then remove from heat and cool.
Add the khoya to a medium mixing bowl along with the granulated sugar, sour cream, milk, vanilla extract, and butter. Whisk until well combined. There might be a few small lumps here and there, which is not a problem.
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cardamom, and salt. Add the dry ingredients to the wet ingredients and gently fold until all the flour is just incorporated. Do not overmix this batter! The batter is quite thick!
Spread the batter out onto the bottom of your prepared pan into an even layer. Sprinkle the top evenly with blackberries.
Make the streusel by adding all-purpose flour, granulated sugar, brown sugar, baking powder, salt, and cardamom into a small bowl. Whisk until well combined and then add in the melted butter. Mix until well combined and then scatter the streusel evenly on top of the blackberries.
Bake the cake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely in the pan before serving.
Store the cake in an airtight container for up to 4 days at room temperature.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Dessert
Cuisine: Indian, American