Perad (Guava Cheese / Goiabada)
Guava cheese is a Goan sweet made specially during the Christmas Season. Guava cheese is known as 'Perad' in Goa and 'Goiabada' in Portuguese. 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.
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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:-
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1 Boil the Guavas.
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2 Cut the guavas into half.
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3 Remove pulp part from guavas and keep them aside.
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4 Grind the remaining part of the guavas in a mixer grinder. Form a puree.
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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:-
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6 I used 2 packets of frozen Guava slices .(Each packet weighed 340 grams).
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7 Boil the guava slices in water till soft (boil for about 12-15 minutes ) . Strain the water..
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8 Grind the guava slices in a grinder. Strain the puree.
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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:-
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10 In a vessel, add the guava puree, sugar, lemon juice and a pinch of salt. Mix well.
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11 Add some cinnamon powder. (this is optional).
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12 Let the mixture come to a boil and will reduce in quantity. Color will start to change.
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13 Not yet ready! Mixture still has some moisture in it.
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14 Once mixture gets thick enough and changes color to a dark brownish color, add the butter at this stage. Mix well.
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15 The mixture should start leaving the sides of the vessel.
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16 Grease a plate with butter. Place the perad mixture on the plate.
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17 Flatten and make it smooth over the surface. It should look nice and glossy. Let it get set and cool completely.
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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
- For 5 cups Guava Puree, use 3 cups Sugar
- For 4 1/2 cups Guava Puree , add 2 1/2 cups sugar.
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Xantilicious.com
| Recipe Name | : | Perad (Guava Cheese / Goiabada) |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/perad/ |
| Passive Time | : | 8-24 Hours |
| Prep Time | : | 30 minutes |
| Cook Time | : | 45 minutes |
| Serving | : | 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. | |
Can i steam cook the Guava?
Hi daisy
I have not tried steaming them…
Just boil them, its a faster method !
Maybe you can try steaming them…
When u boil them do u use the water too…..some say use same quantity of sugar as puree….but ur recipe shows less sugar….I a m confused….pls advise….planning to make it….tia
Hi matilda
No, i dont use the water in making the perad besides boiling them 🙂 I have mentioned the exact amount of sugar that I have used while making my perad. It turned out very good and not so sweet 🙂
Is it powdered sugar or granulated sugar?
Can we use tinned guavas?
Yes Colette … you sure can
Hi Xanti, when I make perad, sometimes it turns out just right & sometimes hard. Some people always get it right & its soft enough to bite. Do they add something to keep the perad soft always?
Hi Xanti. Tried your guava cheese recipe and it came our just perfect
What is the proportion of pulp to sugar.
Please tell me the proportion of pulp to sugar
Hi Xanti,
I follow your recipe every year and it comes out amazing. This year I used 5.5 cups of pulp and overcooked it. Its become rubbery and hard. Anyway, I can repair this ?
Thanks in advance.
Sorry Supriya not sure how it can be fixed now. pls look at the recipe notes.