Christmas Special

Guava Cheese Recipe, How to make Guava Paste from scratch | Goan Guava Sweet Perad

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How to make Guava Paste from scratch recipe with step by step photosToday’s recipe is the most loved Guava Cheese which is a Christmas special. To make Guava cheese is super easy but very time consuming! I am not going to lie to you even I got impatient at some point while cooking it.

Yet, Guava cheese is worth all the trouble and the time spend making this amazing natural sweet from scratch!

What is Guava cheese? 

It's a sweet treat produced using guavas, sugar, lime juice and butter. In some countries it’s also referred to as Romeo Juliet. Guava cheese is a classic Goa festival sweet! The guavas and lime enhance compliments each other it’s like match made in heaven. 

Guava cheese is of course not a milk product, it’s just the name for this sweet dish in places such as in Goa, India. (former Portuguese colony)

In other parts of the world, such as in Brazil (translated) and the English speaking countries, Guava cheese might be better known as Guava paste. 

I have tasted this sweet first time during our recent visit to Goa, our Resort RIO served this guava cheese as a spreading with salty crackers on their breakfast menu. When I tasted this I feel it's a guava jelly, then their manager will tell us mam this is our classic goa special sweet, it's called perad(especially made from red guavas). No doubt, that's very elegant flavor, melt in my mouth and feel the proper taste of guava. This dessert tastes sweet and sour both.

I asked to the manager can I get the recipe of this cheese. He said sure madam why not, then the chef of the resort shared their recipe, that's really sweet of him, I noted down on my phone notebook.

Mine cheese is not shining as I saw on Goa but the taste is similar which I have tasted in resort. I am still happy with the result :D We especially buy this sweets from Goa, everyone knows Goa is famous for baked goodies. 

Healthy benefits of Guava

Guava is known as ‘Pera’ in Konkanni and Portuguese, ‘Peru’ in Marathi and 'Amrud’ in Hindi. Guavas have incredible dietary benefit. They are wealthy in Vitamin C and dietary fiber. They are rich in Vitamin C and dietary fiber. They are broadly utilized in culinary arrangements or can be eaten in its regular form. You can have jam, marmalade, jelly, juice and prepare tarts, pies and so on. I think, Guava is most popular and relished as good old Guava Cheese! 

For this recipe you will have to select the soft Guavas not the one with hard skin. Further you will have to blanch them in hot water Or boil them until it gets tender. Later remove their seeds with the help of a spoon Or finger. 

If you use red guavas, then you will not need to use any food coloring. If you prefer the natural yellow color of guavas then go ahead and retain it. I like a little color in my Guava Cheese so I use it.

This recipe is a part of A to Z recipe challenge, this is our 7th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.
This is my 5th dish in the A to Z challenge series,
AHomemade Apple Jam (no preservatives)
Beetroot Carrot Sandwich
Black Chana Masala (chickpeas)
D - Dates, Almonds and Coconut Rolls

E - Breakfast Egg Muffins
F - Dahi Methi Poori (fenugreek)
 
This time the alphabet is "F" so I choose Guava and thought of sharing
this sweet treat which I really relish in Goa. Let see how to make this.

Course : Sweet Treat/Dessert
Cuisine : Indian(Goan) / Portuguese 
Prep Time : 20 minutes
Cook Time : 35-40 minutes
Total time : 1 hour
Author    : Jolly Makkar

Ingredient : 

Ripe Guavas - 3 to 4 pieces
White sugar or as required (sugar should be equal to guava pulp) - 1 cup
Lime juice - 1 no
Oil / ghee / non-salted butter (I used non-salted butter) - 1 tbsp
few drops of pink color (optional)

Preparation Method : 

1. Wash the guavas; lightly slice off or core the tops.

2. Place the guavas in the pressure cooker body with enough water to cover the guavas.Pressure cook for 2-3 whistles or until soft. Let the cooker cool down..

3. Transfer the softened guavas with a slotted spoon in a bowl and let them cool down till they are comfortable to the touch.Try and peel off the skin as much as possible.

4. Halve all the guavas and scoop out the seeds. Place the seeds in another bowl and boil the seeds with 1/2 cup of reserved water which we used in boiling the guavas.

5. Chop the guavas and place in the mixer/grinder along with the pulp extracted from the seeds. Grind to a fine into a smooth paste. Strain through a plastic/metal sieve again. 

6. Also, pass the boiled seeds in water through the fine mesh sieve and collect the extract in the bowl containing the guava pulp.

7. Transfer the pulp in a wide and thick bottomed pot/non-stick pan or in the pressure cooker body. (I used the pan). The pan handle helps to grip firmly and comfortably while stirring. 

8. Add the sugar. Cook on medium heat. Keep stirring continuously while on heat.

9. To stir, use a wooden spoon with a long handle if possible. At first, it is easy to stir as the sugar will melt and there will be a lot of moisture/liquid in the mixture. 

10. As the mixture starts thickening; Beware! There will be a lot of bubbling and spluttering. That is why it is necessary to use a spoon with a long handle and preferably a wooden one so that the handle will not get hot and you will feel comfortable while stirring. Stir the pulp mixture continuously when the mixture is thickening. It is time to add lemon juice.

11. Be alert or there is a tendency for the mixture to burn and stick to the bottom. Keep stirring vigorously. Gradually, the mixture will be bubbling and then as it thickens it will start leaving the sides of the pan and you will be able to see the bottom of the pan while stirring. 

12. It is time to add and mix in the butter. Add a few drops of red color to tint the mixture. Stir to combine well. The mixture will start looking a little glossy.

13. To test if done, put a little mixture in a small bowl/sauce of water. If it forms a soft ball without disintegrating in the water then it is time to pour it out.

14. Pour the mixture in a well greased deep tray or plate. Level the mixture immediately.This is guava cheese!!!

15. Allow the guava cheese to set and cool thoroughly. It may take a couple of hours if the weather is cool and dry. I keep it overnight.

16. Turn out the guava cheese on a cutting board or on your clean kitchen counter. The guava cheese will come out with ease. Cut into desired shapes and sizes. Like I cut in star shape or square shape.

Did you make this recipe?

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Happy Cooking & Enjoy !!