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Guava Cheese Recipe | Goan Perad Recipe

Guava Cheese Recipe | Goan Perad Recipe

Delicious, mildly tangy yet sweet bite-sized guava candies or Goan Guava Cheese are made during Christmas! It is a traditional delicacy and a must-have during the Holidays. It is super easy to make and needs very little prep work too! Do try these yummy candies! 

Course Dessert
Cuisine Goan, Indian
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 44 small pieces
Author Shreya Ashish Tiwari

Ingredients

  • 1 cup guava pulp
  • 1 cup sugar
  • 1 tbsp butter
  • juice of 1 small lemon
  • 1 drop red gel food color or liquid food color optional

Instructions

  1. Grease a tray or tin with ghee or butter. Set it aside. 

  2. Wash all the guavas well. Pressure cook the guavas for 2 whistles. 

  3. Allow it to cool completely. Then blend it until smooth. 

  4. Sieve the pulp through a fine mesh. This will eliminate all the bits of seeds and any fibers too. Do not skip this step.

  5. After running the pulp through the sieve, I had 1 cup of pure guava pulp. I took the same quantity of sugar. That's the final ratio. 

  6. Add the pulp and the sugar in a large heavy-bottomed skillet. Keep stirring and the sugar will start melting. You will have to stir continuously. The flame should be low-medium. The mixture can burn on a very high flame. 

  7. The mixture will bubble a lot so use a silicone or wooden spatula with a long handle. Keep stirring it. 

  8. After cooking for 30 minutes, the mixture will thicken further and start leaving the sides of the pan. Add the lemon juice, food color, and the butter at this stage and mix well. 

  9. I used Ameri Color red gel color but the color of the pulp turned to orange after cooking for another 20 minutes. The mixture now comes together more homogenously. 

  10. To test if the mixture ready, add a drop of the mixture to a small bowlful of chilled water. If the mixture forms a ball without disintegrating, the mixture is ready. If not, cook the mixture for another 7-8 minutes and do the test again. 

  11. The mixture came together to form a ball very easily. I just cooked the mixture for another 2-3 minutes. It came together like dough. I immediately transferred the mixture to the prepped tray. Leveled it well and allowed it to set for 7-8 hours. 

  12. I let the mixture sit at room temperature for 4 hours to set and kept it in the refrigerator for the remaining time.

  13. You can cut it in any shape you prefer. We prefer them to be bite-sized, so I always give them diamond shapes. 

  14. Store them in an airtight container. They stay fresh at room temperature for 10-12 days and longer if refrigerated. 

Recipe Notes

You can weigh the guava pulp after it's sieved and take an equal quantity of sugar. I am used to just measuring it with the cup so I followed it my way. 

You can skip adding any color if you prefer.