Guava cheese

GUAVA CHEESE / GUAVA JELLY /GOIABADA /GOAN PERAD /GUAVA FUDGE

 BY DISHA LAHORI 

Goiabada Portuguese pronunciation: is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make marmelada.

It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the Caribbean and pasta de guayaba, bocadillo or guayabate in Spanish-speaking Americas. It is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes. It is called perad in Goa (India), a former Portuguese colony.

In Brazil, goiabada is often eaten with Minas cheese. This combination is referred to as “Romeo and Juliet.” It is also popular spread on toast at breakfast. In Portugal, it is used as the filling of the popular bolo de rosas (rose cake) in which a layer of pastry is covered with goiabada, then rolled and cut into pieces that resemble roses. This same cake is called rocambole in Brazil, and also uses a layer of pastry covered with goiabada, then rolled and served, as a Swiss roll. Another popular dessert is the bolo de rolo.

Goiabada may come in many widely different possible textures, ranging from a thin paste, meant to be eaten with a spoon or spread on bread or cakes, to very hard slabs that can be sliced with a knife only with some difficulty. Canned varieties are usually half-way between those extremes, being easily cut into soft slices. The many different kinds of goiabada depend on the type of guava, the proportion of sugar, the amount of water, and the cooking process.

It is a sweet prepared by Christians for Christmas. It’s very easy and has a long shelf life. Tastes cheesy and soft, melt in the mouth sweet this is.

INGREDIENTS 

• ½ kg red  Guava
• 1 cup Sugar
• 1 tbsp lemon juice
• 1 tsp Ghee
• pinch of salt
• grease tin

** you can use regular guava and add a pinch of red colour .I have not used food colour .

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=l5RETldnTjw

METHOD

Wash the guavas ,

Steam for 10 to 12 minutes .

Transfer the cooked guavas mixie jar  ,blend it  and strain it .Discard the seeds .

Transfer the guava pulp + sugar + lemon juice  + salt to a  heavy bottom pan .

Stir continuously and cook for 10 to 12 mins on medium flame .

***Be careful while  as it splutters. Keep stirring continuously,

When the mixture thickens and starts leaving the sides add the ghee , continue stirring till forms a mass in the center and leaves the side of the pan .

Transfer  into a greased tray and spread it. Cool completely and cut into squares.

Store in airtight containers.

NOTES

1. If you take 1 cup pulp then we need to add 2 cup sugar .
2. This stays good for 3 months in a cool dry place.
3.  

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