Guava Cheese | Perad Recipe

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.

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! 🙂

• DON’T FORGET TO CHECK OUT THESE TRADITIONAL GOAN CHRISTMAS SWEET RECIPES TOO
• STEP BY STEP INSTRUCTIONS TO MAKE GUAVA CHEESE | PERAD
• HOW TO MAKE GUAVA CHEESE | PERAD?
• Guava Cheese | Perad Recipe | How To Make Guava Cheese

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

Ingredients1x2x3x

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.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Thanks for stopping by!

Regards,

Freda

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.

Bebinca, also known as bibik or bebinka, is a classic and popular Goan dessert. Here is a simple, step-by-step recipe to make Goan bebinca.

There are a number of traditional Goan delicacies , and Bebinca, also known as the queen of Goan desserts, is one that is always featured in most Goan festivities, be it Christmas, Easter, weddings or Christenings. Making bebic, requires lots of patience, as each layer has to be baked, before the addition of the next layer and so on. Homemade bebinca is definitely a labor of love!

• BEBINCA INGREDIENTS
• YOU MAY ALSO LIKE THESE TRADITIONAL GOAN SWEETS
• STEP BY STEP INSTRUCTIONS TO MAKE BEBINCA
• HOW TO MAKE GOAN BEBINCA?
• Bebinca Recipe | How To Make Bebinca

BEBINCA INGREDIENTS

For this Goan dessert, bebinca recipe, made using,

• Flour
• Egg yolks
• Sugar
• Butter or ghee,
• Coconut milk
• Nutmeg

There are 2 batters prepared for the layering:

1- batter made with egg yolks, sugar, coconut milk, and flour.

2- to the 1st batter, caramel is added, hence it’s a little darker, and makes the layer more distinct.

Did you know the traditional bebinca dessert has 16 layers?? You can most certainly deviate from the traditional one, and make as many layers as you like:) Although this is commercially available in most stores in Goa, nothing beats a freshly baked homemade bebinca!

• Doce de grao
• Bolinhos de coco
• Baath Cake | Batica

STEP BY STEP INSTRUCTIONS TO MAKE BEBINCA

1.Prepare the caramel: In a saucepan, add sugar and 1/2 tablespoon water, heat on low heat until the sugar starts melting and turns dark brown. Immediately add 1/2 cup of water( exercise extreme precaution, as caramel, is very hot, and it splutters on the addition of water), continue heating on low heat till it thickens and leaves the sides of the pan. Set aside from the heat until further use.

2.Preheat the oven to 355 degrees F/180 degrees C. Grease a 9 x 5-inch loaf pan with ghee generously. Set aside. In a mixing bowl, add egg yolks, whisk well.

3.Add sugar, whisk to mix it well with the beaten egg yolks.

4.Add coconut milk, whisk to combine everything.

5.Add flour ( sifted) little at a time to the above mixture, whisk well to combine and get rid of any lumps.

6.Add nutmeg powder and salt, mix well.

7.This mixture yields approximately 5 cups, divide this equally in two separate mixing bowls. To one mixing bowl add the prepared caramel syrup. Mix well.

8. To bake bebinca: Add a tablespoon of ghee to the bottom of the loaf pan, then add about 1/4 cup of the lighter batter. Bake on the uppermost rack for about 15- 20 minutes, or until a toothpick inserted comes out clean. Take it out of the oven. Switch on the broiler. Add about 1 teaspoon of ghee and spread it over the first baked layer. Add another 1/4 cup of darker batter over the ghee, broil for about 3-4 minutes, depending on your oven temperature, it may even take 2-3 minutes or longer, keep an eye.

(You will know when the layer is baked when you see tiny holes on the surface of the layer with some browning. Sometimes the layers tend to puff up during baking, that’s perfectly alright, once you remove it from the oven, you have to prick it down with a fork/toothpick when you are applying ghee to that layer. Continue greasing and baking alternate layers. (Stir the batter well each time, before pouring in the baking tin), broiling each layer for 2-3 mins. Once all the layers are baked, transfer to a cooling rack, apply some ghee to the topmost layer, leave it to cool in the loaf pan for at least 4-6 hours. Flip it over a serving platter. Cut into slices and serve. Bebinca tastes best when it’s slightly warm.

Last year’s bebinca with thinner layers!

NOTES

1.Since I use a gas range oven, I have the option of broiling ( 500 degrees F). In case you are using an OTG, use the uppermost rack for baking, and continue baking the layers at the same temperature i.e 180 degrees C , it may take longer than the broiling option,(may take about 7-15 minutes or even less than 7 minutes for each layer to be baked) so you will need to keep an eye to know what works for your oven.

2.You can also make a round bebinca cake, by following the same procedure in a round baking tin.

3.Post updated with new pictures and detailed stepwise pictorial. This time I made thicker layers, so I used 1/2 cup batter for each layer. The first lighter layer took about 15 minutes to bake at 355 F, each layer took about 5-6 minutes to bake on the broil mode. I used a Pullman loaf pan to bake the bebinca.

HOW TO MAKE GOAN BEBINCA?

Bebinca Recipe | How To Make Bebinca

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 200 grams all-purpose flour (maida)
• 12 egg yolks
• 400 grams granulated cane sugar
• 1/2 tbsp nutmeg powder
• 22 oz / 650 ml coconut milk
• 3/4 tsp salt
• 1/2 cup clarified butter (ghee), You may also use unsalted butter

For the caramel

• 4 tbsp sugar
• 1/2 cup water

Instructions

• Prepare the caramel: In a saucepan, add sugar and 1/2 tablespoon water, heat on low heat until the sugar starts melting and turns dark brown. Immediately add 1/2 cup of water (exercise extreme precaution, as caramel, is very hot, and it splutters on the addition of water), continue heating on low heat till it thickens and leaves the sides of the pan. Set aside from the heat until further use.
• Preheat the oven to 355 degrees F/180 degrees C. Grease a 9 x 5-inch loaf pan with ghee generously. Set aside. In a mixing bowl, add egg yolks, whisk well.
• Add sugar, whisk to mix it well with the beaten egg yolks.
• Add coconut milk, whisk to combine everything.
• Add flour ( sifted) little at a time to the above mixture, whisk well to combine and get rid of any lumps.
• Add nutmeg powder and salt, mix well.
• This mixture yields approximately 5 cups, divide this equally into two separate mixing bowls. To one mixing bowl add the prepared caramel syrup. Mix well.
• To bake bebinca: Add a tablespoon of ghee to the bottom of the loaf pan, then add about 1/4 cup of the lighter batter. Bake on the uppermost rack for about 15- 20 minutes, or until a toothpick inserted comes out clean. Take it out of the oven. Switch on the broiler. Add about 1 teaspoon of ghee and spread it over the first baked layer. Add another 1/4 cup of darker batter over the ghee, broil for about 3-4 minutes, depending on your oven temperature, it may even take 2-3 minutes or longer, keep an eye. ( You will know when the layer is baked when you see tiny holes on the surface of the layer with some browning. Sometimes the layers tend to puff up during baking, that’s perfectly alright, once you remove it from the oven, you have to prick it down with a fork/toothpick when you are applying ghee to that layer. Continue greasing and baking alternate layers( Stir the batter well each time, before pouring in the baking tin), broiling each layer for 2-3 mins. Once all the layers are baked, transfer to a cooling rack, apply some ghee to the topmost layer, leave it to cool in the loaf pan for at least 4-6 hours. Flip it over a serving platter. Cut into slices and serve. Bebinca tastes best when it’s slightly warm.

Notes

1. Since I use a gas range oven, I have the option of broiling ( 500 degrees F). In case you are using an OTG, use the uppermost rack for baking, and continue baking the layers at the same temperature i.e 180 degrees C , it may take longer than the broiling option,(may take about 7-15 minutes or even less than 7 minutes for each layer to be baked) so you will need to keep an eye to know what works for your oven.
2. You can also make a round bebinca cake, by following the same procedure in a round baking tin.
3. Post updated with new pictures and detailed stepwise pictorial. This time I made thicker layers, so I used 1/2 cup batter for each layer. The first lighter layer took about 15 minutes to bake at 355 F, each layer took about 5-6 minutes to bake on the broil mode. I used a Pullman loaf pan to bake the bebinca.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on,

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Thanks for stopping by!

Regards,

Freda