Guava Cheese or Perad is a quintessential Goan sweet that makes an appearance at Christmas time. Its flavourful and lightly chewy like a Guava gummy candy.
It’s beginning to look a lot like Christmas!!!
Drain the guava halves and reserve the syrup.
Now place all the seeds, that were previously scooped out, in a strainer, add a couple of spoons of the reserved syrup from the cans and stir through the strainer to extract all the guava puree from the centres. You may need to do this a couple of times adding a tiny bit of syrup each time to extract all the guava. Add the extract to the pan and now discard the seeds.
I usually end up with about 370g pulp from the halves and about 250g from the centres. In all about 620g of guava pulp. Other recipes call for a lot more sugar, but since these are canned guavas in syrup they are sweeter than the fresh ones, so I’ve cut down on the amount of added sugar in the recipe.
Add the cloves and the sugar to the pan.
Place the pan on medium heat and stir continuously using a wooden spoon with a long handle. The guava mix tends to sputter and spit while cooking and the long handle will prevent the mix splashing on your arms. Make sure that when you stir, the spoon gets to the edges of the pan to prevent it sticking to the bottom of the pan and burning. If the mix sputters too much, lower the the heat and continue cooking.
When the mix thickens, extract the cloves carefully and discard. Continue cooking till it leaves the sides of the pan. Keep stirring.
Test to see if done. (Use water test – Place some icy cold water in a small bowl and drop a teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still very soft or too sticky, it needs more cooking).
When done, pour the mix into the greased pan. Using the back of a large spoon that has been greased with some ghee spread the mix to form an even slab and set aside to cool.
When it has cooled down a bit, using a knife that has been greased with some ghee, cut into cubes. You may need to grease the knife a couple of times while cutting to prevent it sticking.
When it has completely cooled, store in an air tight container. If you are making this ahead of time, or if it summer like in our part of the world, refrigerate till you are ready to use.