Monday, 24 December 2018

Guava Cheese Recipe

Hello friends,

Jingle bells, jingle bells !!
Jingle all the way !!
The Christmas spirit is in the air. And Its simply  possible to stop indulging in yummy Christmas sweets. All those Mazipans, Kulkuls, Milk creams, plum cakes and my most favourite Guava Cheese. It is also  popularly known as 'Perad'. 





Its a famous sweet made in Goan homes during Guava season, the Guava Cheese is much-loved by kids and adults because its delicious rich fruity flavour and that mild lemony tinge! It takes a strong hand to stir up a batch  but is completely worth the effort.
 This year I decided to make a batch of Guava Cheese at home. After a day of watching YouTube videos and going through some recipes,  it was time to make Guava Cheese! 


Guava cheese


Ingredients

1 kg ripe Guavas 
2 cups sugar
1 tbsp ghee
1 tbsp lemon juice
Few drops of pink colour 


 Method 
  1. Cut the ripe guavas into halves. Pressure cook the guavas with 1 cup of water in a pressure cooker for two whistles. 
  2. Let the steam escape before opening the lid, drain the water and cool completely.
  3. Add the cooked guava halves in a mixer and blend till its a smooth pulp. 
  4. Put the mixture in a strainer/ mesh and strain with a help of a spoon to remove the seeds from the pulp.
  5.  Now measure the pulp in a cup. For instance if you have two cups of pulp then add two cups of sugar. The pulp and sugar ratio should be 1:1.
  6. Take a wide bottom vessel and add the pulp, sugar, ghee and lemon juice.  
  7. Keep stirring well and cook on a medium flame for approx 30 minutes. Do not let it stick to the bottom.
  8. The mixture will start to thicken. You can tell when its done. It will start moving together like a whole mass. 
  9. With the help of a spatula, transfer the mixture in a greased rectangle aluminium tray.
  10. Keep aside for it to cool down completely. Chill in the fridge if need be. Then cut into rectangles , squares or diamond shapes. 


Perad or Guava cheese


Note 

 If you want to make it look more attractive, you can add food colour.  Make sure you let it cool for two hours before cutting, otherwise it might still be sticky and difficult to cut neatly. Dont make tje mistake I made or you will get sticky Gyava cheese. You can also store it in a jar like a jam. Eat with toast or roti. 


This recipe might be a little laborious than my other easy recipes. But then Christmas comes once a year, isn't it. And we do it with love. ❤❤❤❤❤

Wishing all my readers a Merry Christmas and a happy New Year. 🎄🎁🎅🍭🎈






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2 comments:

  1. Soo unique ... Never tasted it so would love to try at home

    ReplyDelete
  2. Hearing it for the first time.looks so yummy

    ReplyDelete

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