Guava cheese is one of the most commonly prepared sweets in most Catholic households for Christmas. It is chewy and yet a melt in the mouth kind of fudge if prepared correctly. It is known as Perad in Goa. Here’s an easy step-by-step recipe to make this Christmas treat!
Few basic ingredients go into the making of Guava cheese i.e guava, sugar, lemon juice & butter. The short list of ingredients is compensated for the lengthy procedure. But that end result definitely makes it worth the effort. These will disappear faster than the total time it will take you to prepare them. At least I can easily gobble 4-5 in one go 😀 They are extremely addictive.
I meant to share this recipe last Christmas. But I couldn’t find fresh guava’s here. Since my Mum-in-law was here, last Christmas, I thought I’d learn and document the recipe. Now she has only made this with fresh guavas, so it was definitely going to be a hit or miss. Somehow her tried and tested recipe did not work with the readymade pulp.
This guava cheese | perad is quite similar in texture to the guava paste also known as guayabate I’ve seen here in the US, but it doesn’t taste the same. Although, after looking up online, I found that it’s made with the same ingredients. I’m not sure why it still doesn’t taste like the guava cheese I’ve had back home. Probably the taste of guava itself differs, just a guess!
This time I spotted tiny guavas at Walmart, and the first thing that came to my mind was Guava cheese. It’s been a while I last had some guavas. I simply love eating guava fruit with some salt and red chilli powder, and I’m sure you would relate with me if you enjoy eating guavas that way!
I just picked up that box out of impulse and set to make this at 11 pm in the night. Talk about obsession! And imagine my delight, when I saw that beautifully set guava cheese with a beautiful smooth finish, in the morning, I was on cloud 9!!
I couldn’t help but taste a small piece of all my late night hard work. It was perfect, and just melted in the mouth, not overly chewy! Just as we like it 🙂 Yay!! I’m glad to strike off of one more thing from my never-ending but rather increasing to-do list! 🙂
I’m sharing this guava cheese | perad with my blogger friend Priti@My pinch of yum for her “COLLECTIVE FOR CHRISTMAS”. Priti is yet another of the few bloggers with whom I happened to connect during my initial days of blogging! Do stop by her blog to check out the deliciousness she shares. If you would like to contribute for her Christmas collective (share posts related to Xmas or Party Recipes, Vegan/Gluten-free Recipes, Cakes, DIY, Party/Menu Planning, Gift Ideas, Travel, Crafts and Activities), please click here to know how you can share your creations.
Table of Contents
DON’T FORGET TO CHECK OUT THESE TRADITIONAL GOAN CHRISTMAS SWEET RECIPES TOO
- Rich Christmas fruit cake
- Goan Baath cake
- No cook & egg-free marzipan
- Any much more here.
And now, let’s see how to prepare Guava cheese | Perad 🙂
STEP BY STEP INSTRUCTIONS TO MAKE GUAVA CHEESE | PERAD
1.Wash the guavas well. Heat water in a large pot, once it comes to a boil, add the guavas. Cook until the guavas are tender, drain the water in a bowl and reserve it for further use. Once the guavas are warm enough to handle, peel as much of the skin as you can & scoop out the seeds.
2.Boil the seeds with 1/2 cup of the reserved water.
3.Pass the guava’s through a fine mesh sieve, collect the pulp in a bowl. You may also puree and then pass it through the sieve.
4.Also, pass the seeds boiled in water through the fine mesh sieve and collect the extract in the bowl containing the guava pulp. Weigh out the total pulp. You will need exactly the same amount of sugar or slightly more if the guavas are not very sweet. I had a total yield of 300 grams (1 & 1/2 cup guava pulp), and so have used 300 grams sugar.
5.In a dry pot , add the guava pulp and the sugar. Stir on medium heat to prevent it from burning at the bottom. Use a long wooden handle preferably to make stirring easier.
6.After about 10 minutes, the mixture will start bubbling, add in the lemon juice and continue stirring. If it bubbles vigorously then reduce the heat to low and continue stirring.
7.After another 10-15 minutes of stirring the mixture will have reduced and will begin to thicken. Add butter and the food color, and keep stirring till the mixture leaves the edges of the pan or when you scrape the mixture at the bottom, it stays apart for few seconds.
8.To test: Keep a bowl of ice cold water ready, take a little mixture and transfer it to the water, try to form a ball. If you can, it is done.
9.Remove from the heat and immediately transfer to a well-greased plate or tin. Smooth it out on top. Leave it to cool and set at room temperature for 6-8 hours. Cut into desired pieces and store in an airtight container. I got a total of 20 pieces of perad with a 1/2 inch thickness. You can reduce the thickness to 1/4 inch and get double the yield.
HOW TO MAKE GUAVA CHEESE | PERAD?
Guava Cheese | Perad Recipe | How To Make Guava Cheese
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1.1 lbs / 500 grams Guava's
- 0.6 lbs / 300 grams sugar
- 2 tbsp butter
- 1/2 tbsp lemon juice
- 4-5 drops of red food color, optional
Instructions
- Wash the guavas well. Heat water in a large pot, once it comes to a boil, add the guavas. Cook until the guavas are tender, drain the water in a bowl and reserve it for further use. Once the guavas are warm enough to handle, peel as much of the skin as you can & scoop out the seeds.
- Boil the seeds with 1/2 cup of the reserved water.
- Pass the guava's through a fine mesh sieve, collect the pulp in a bowl. You may also puree and then pass it through the sieve. Also, pass the seeds boiled in water through the fine mesh sieve and collect the extract in the bowl containing the guava pulp. Weigh out the total pulp. You will need exactly the same amount of sugar or slightly more if the guavas are not very sweet. I had a total yield of 300 grams (1 & 1/2 cup guava pulp), and so have used 300 grams sugar.
- In a dry pot, add the guava pulp and the sugar. Stir on medium heat to prevent it from burning at the bottom. Use a long wooden handle preferably to make stirring easier.
- After about 10 minutes, the mixture will start bubbling, add in the lemon juice and continue stirring. If it bubbles vigorously then reduce the heat to low and continue stirring.
- After another 10-15 minutes of stirring the mixture will have reduced and will begin to thicken. Add butter and the food color, and keep stirring till the mixture leaves the edges of the pan or when you scrape the mixture at the bottom, it stays apart for few seconds.
- To test: Keep a bowl of ice cold water ready, take a little mixture and transfer it to the water, try to form a ball. If you can, it is done.
- Remove from the heat and immediately transfer to a well-greased plate or tin. Smooth it out on top. Leave it to cool and set at room temperature for 6-8 hours. Cut into desired pieces and store in an airtight container. I got a total of 20 pieces of perad with a 1/2 inch thickness. You can reduce the thickness to 1/4 inch and get double the yield.
PIN IT FOR LATER
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Thanks for stopping by!
Regards,
Freda
Freda Dias says
Hi Resha! Do let us know how it turns out 🙂
Roslin says
It’s good not to much of sugar was looking for a recipe like this thankyou .
Freda Dias says
Glad you like it, Roselin 😊
Stuti Dey says
It’s a wonderful recipe👌🏼 and all instructions and steps are very well explained! I pressure cooked the peeled guava for 3 whistles and then hand blenderised them to make a smooth puree. Then strained it to separate the seeds and followed yourprocedurethereafter. This turned out really good. Thank you for sharing this recipe
Freda Dias says
Hey glad to hear that Stuti! Appreciate you taking the time to share your feedback, thanks so much 🙂
Lily says
Just superb
Freda Dias says
Thanks, Lily 🙂
Lily says
What colour hv u used it looks so good
Freda Dias says
Hi Lily, I used few drops of gel red food color.
Sneha says
Do u use unsalted butter or ghee. Which brand?
Freda Dias says
You can use either, it doesn’t really matter.
Rebecca Fernandes says
Excellent and Thankyou for sharing.
Jagruti says
OMG..what a fabulous recipe you have here, I have never had Guava cheese and your pictures simply making me drool here. beautiful share.
Eugene D'Souza says
Freda thanks for your perad and marzipan residues will try at Christmas wishing you and your family a merry Xmas and new year. Bye and tc
Freda Dias says
Most welcome, Eugene! Wishing you and your’s a Merry Christmas too 🙂
Vanitha Bhat says
Superb Freda!!! Love the color and texture; I will try this the next time I get gauvas 🙂
Freda Dias says
Thanks so much, Hope you like it 🙂
Evra says
Hi Freda,
Tried out the Perad recipe today and it turned out fab . What i have loved about your sweets that is including Bebinca, is the sweetness is just right. Thank you for the recipe now going thru to see what i should try out next 🙂
Freda Dias says
That’s great Evra! Good to know you loved it 🙂 Thanks for leaving a feedback 🙂
Suneetha gr says
Hi Freda I tried this Guava cheese today and it came out really well, I didn’t add any colour but rest I followed your instructions. Guava is my favorite and very happy I tried your recipe. Thanks a ton.
Freda Dias says
Hi Suneetha! Thanks for your lovely feedback, so glad to know it turned out well 🙂
Anamol says
Hi Freda,
Tried the recipe today…. what a discovery man….. Thanks for the same and God bless….. though I added a bit of cinnamon and jaiphal nutmeg powder too for the second time and it came out just as fab….
Freda Dias says
Hi Anamol! I’m so glad to know you enjoyed the recipe. Thanks for sharing your feedback 🙂
sushmitha says
Hie Freda. Thank you for the recipe. I tried thw recipe without adding the colour n lil leas sugar. It turned out awesome. But the problem is i spread it on a greased plate. The top has dried completely but the inside n the base has still not dried even after a week. Bcoz od which i cannot cut it properly. Its all sticky inside.What must be the reason?
Freda Dias says
Hi Sushmita! The reason it hasn’t set is because you added less sugar. The sugar along with the pectin helps it set. Hence the recipe calls for an equal amount in weight of both guava and sugar. You can’t really do much, if you really want to do something about it, you can probably put it back on the stove, let it melt, add the remaining sugar what you haven’t added, and proceed with the recipe until you get the soft ball stage. I’m not sure if it will work now, just suggesting. Please do let me know.
sushmitha says
Ohhh I See 🙁
I usually hog perad….i mean i can finish the whole lot in no time but i dont like it too sweet so i thought i’ll reduce the sugar.
Never mind will njoy it anyways. It wont go waste as such 😉
Thanks much dear. Appreciate ur help.
Freda Dias says
No worries, yeah you can eat it as jelly candy ?
Lynz Real Cooking says
Looks amazing Freda
Freda Dias says
Thanks dear 🙂
Lynz Real Cooking says
Most welcome
ALBONI says
Lovely and yummy. … perfectly shaped ..!!!
plz visit my blog too. http://www.bonishealthytwists.blogspot.com. . Thank you
Freda Dias says
Thanks Alboni 🙂
saira says
Freda, I dont get mine right, Can u clarify, is the sugar quantity the same of the pulp, ( what I mean is if the pulp is 4 cups then I should use 4 cups sugar)
Freda Dias says
Hi Saira! It’s not equal measure in cups , it is in grams. A cup of sugar and a cup of guava pulp will not be the same, try Measuring out in grams, you will get it right 🙂
rasakama says
This is the first time I heard of it and by reading the title, I actually thought it’s a kind of cheese… like cheddar. I never even thought that guava can make such a delicious looking sweet. Truly nice recipe ! Thanks for sharing.
Freda Dias says
Yes sometimes we really don’t know how certain words get associated with dishes, even I’m clueless why it’s called Guave cheese 😀 Thanks a lot, glad you liked it 🙂
Freda Dias says
Yes sometimes we really don’t know how certain words get associated with dishes, even I’m clueless why it’s called Guava cheese 😀 Thanks a lot, glad you liked it 🙂
IreneDesign2011 says
This looks very tempting and delicious, Freda 🙂
Freda @ Aromatic essence says
Thank you very much, Irene 🙂
mypinchofyum says
Looks beautiful Freda. I like guava and this one is very tempting.:) Thank for the mention and for sharing your recipe for the Xmas collective. 🙂 :*
Freda Dias says
Most welcome, Priti 🙂
mypinchofyum says
🙂
Priyanka Sailu says
This looks very yummy. How long can we store it? should we refrigerate it?
Freda Dias says
Thanks, yes it’s better if you refrigerate it, it won’t spoil easily.
CHCooks says
This is totally new to me, Freda 🙂 Looks delicious too!
Freda Dias says
Thanks dear 🙂
youthfoodblog says
Just in time for the holidays! Thanks for sharing!
Freda Dias says
Welcome 🙂
anotherfoodieblogger says
I am very much Catholic and never heard of guava cheese! They look yummy!
Freda Dias says
Thanks Kathryn, it is more of an Indian sweet, rather Goan! I’ve not seen these in US, except for the brand Goya guava paste, it is some what similar to that in terms of texture, but still taste different.
Loretta says
Perad Freda? OH MY!! Gimme 🙂 Yours turned out just amazing for a first try. Love the translucency and that color is just gorgeous! Will you be making “kunswar” for the Christmas holidays? I’m taking a break from all the baking, but I know I’ll regret not starting the fruit cake ahead of time.
Freda Dias says
Thanks Loretta! I hope to get some more done, and update old posts. This time I don’t have much help, so not much really.
Parinaaz says
Now I know how to make it!. Thanks for sharing Freda ?
Freda Dias says
Thanks Parinaaz:)
Dhwani Mehta says
Looks so tempting Freda!!! 🙂
Freda Dias says
Thanks Dhwani 🙂
Foodeva Marsay says
hmmm, yummy. That looks delectable Freda. Looks almost ‘Guava Caramel Like’ or “halwa’ like too. Would love to give this a go sometime, Thanks for sharing.
Freda Dias says
Yes something similar! Thanks Marriam 🙂
SwaadSamwaad says
Wow super…
Freda Dias says
Thanks a lot 🙂
Ruchisvegkitchen says
Omg… Superb Freda. It looks spectacular
Freda Dias says
Thanks Ruchi 🙂