Perad (Guava Cheese / Goiabada)

Guava cheese is a classic Goan sweet made specially during the Christmas Season. Guava cheese is known as 'Perad' in Goa and 'Goiabada' in Portuguese. Almost all houses have a guava tree in their backyards. So when guavas are abundant and getting over ripe, perad is prepared from them. Perad has a soft texture and a slight sourness. I added cinnamon for a lovely flavor. Have prepared perad with fresh guavas and also frozen guava slices. Both the procedures are mentioned in the recipe below.
  • Passive
    8-24 Hours
  • Prep
    30 minutes
  • Cook
    45 minutes
  • Servings
    45-50 Pc.

Ingredients

  • 700 grams Ripe Guavas
  • 2 1/2 - 3 cups Granulated white sugar (Please check recipe notes for sugar quantity)
  • 1 tsp Fresh lemon juice
  • 1/4 tsp Cinnamon Powder (optional)
  • 1 tbsp Butter
  • Pinch Salt

Instructions

Prepare the Pulp Using Fresh Ripe Guavas:-
  • 1 Boil the Guavas.
  • 2 Cut the guavas into half.
  • 3 Remove pulp part from guavas and keep them aside.
  • 4 Grind the remaining part of the guavas in a mixer grinder. Form a puree.
  • 5 Grind the pulp of guavas for few seconds. Strain the pulp and seed mixtures. Puree is now ready to be cooked. (You will get about 5 cups puree). See recipe notes below.
Prepare Pulp Using Frozen Guava Slices:-
  • 6 I used 2 packets of frozen Guava slices .(Each packet weighed 340 grams).
  • 7 Boil the guava slices in water till soft (boil for about 12-15 minutes ) . Strain the water..
  • 8 Grind the guava slices in a grinder. Strain the puree.
  • 9 Puree is now ready to be cooked. (I got 4 1/2 cups Guava Puree after straining). See recipe notes below.
Cook the Perad:-
  • 10 In a vessel, add the guava puree, sugar, lemon juice and a pinch of salt. Mix well.
  • 11 Add some cinnamon powder. (this is optional).
  • 12 Let the mixture come to a boil and will reduce in quantity. Color will start to change.
  • 13 Not yet ready! Mixture still has some moisture in it.
  • 14 Once mixture gets thick enough and changes color to a dark brownish color, add the butter at this stage. Mix well.
  • 15 The mixture should start leaving the sides of the vessel.
  • 16 Grease a plate with butter. Place the perad mixture on the plate.
  • 17 Flatten and make it smooth over the surface. It should look nice and glossy. Let it get set and cool completely.
  • 18 I left it overnight to set. Cut into desired pieces/ shapes the next day. Store in an airtight container for about 2 weeks at room temperature.

Recipe Notes

  1. For 5 cups Guava Puree, use 3 cups Sugar
  2. For 4 1/2 cups Guava Puree , add 2 1/2 cups sugar.

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