Guavacheese Recipe – Goan Christmas Sweet
Guavacheese is also known as Perad and Goia-bada in Portuguese. One of the most famous sweet from Goa. I love guavacheese but loved the home version. As you could make how much you want. The guavas and lime flavor compliments each other it’s like match made in heaven. This dessert tastes sweet and sour both 
What’s Guavacheese? It’s a dessert made from Guavas, Sugar and lime juice. In some countries it’s also referred to as Romeo Juliet. Guavacheese is used as a spread on toast and some served with pastries. It’s a simple recipe made with basic ingredients found in kitchen.
I will come up with more authentic Goan recipes for Christmas. Love Goan food especially coastal food preparation and also the sweets which are less popular. I have already tried Goan Dodol, Rose Cookies, Goan Neuris, Doce De Grao and Eggless Baath Cake.
For this recipe you will have to select the soft Guavas not the one with hard skin. Further you will have to blanch them in hot water Or boil them until it gets tender. Later remove their seeds with the help of a spoon Or finger. The secret to this recipe is there should not be a single guava seed else it will come in your mouth while eating.
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Guavacheese step by step recipe details below:
Pressure cook the guavas with water until one whistle. Alternatively you could boil them in hot water until tender. Grease a baking tray Or dish with oil and place aside.
Now comes the tough part peel off their skin and remove the seeds as much as you can. If seeds are yet into the mixture don’t panic it’s okay. Once you have your guava pulp ready.
Collect them and grind for 2 to 3 mins.
Take a fine mesh strainer and sieve the mixture gently.
Once the pulp is gathered it should look appear like this. Discard this left over seed.
Important part is weigh Or measure the guava pulp. For instance if you have 2 cups of guava pulp then add 2 cups of powdered sugar. It should be in equal ratio. Take a wide bottomed vessel / kadai Or pan add guava pulp.
Now add sugar and place on low heat.
Mix all nicely and add lime juice.
Keep stirring and don’t allow the pulp to stick to the bottom. Place on low heat.
The color will slowly change so is the texture. Once it starts thickening add dash of oil / butter/ ghee this would help in giving a nice shine and glaze to your guavacheese.
The mixture would start leaving the edges of the pan. You could check this by a simple test put one drop of this mixture in water. If it solidifies your mixture is ready.
With the help of cloth Or gloves pour this hot mixture over the greased tray. With the help of spatula make the surface smooth and even. I greased a small metal bowl and with the help of it leveled the surface of the guavacheese. It’s important to level them while they are hot once they cool down it would be difficult to do so.
Allow to cool down cut into squares Or diamond shape. Serve them Or store into an airtight container should live upto a week. I have just garnished with pistachio flakes however that’s optional.
Guavacheese Recipe details and printable version below:250 gms powdered sugar Or as required (sugar should be equal to guava pulp)
1 lime juice
1 tbsp oil / ghee / butter (I used oil)
some pistachio flakes for garnish (optional)
few drops of pink color (optional) I haven’t used color
Now comes the tough part peel off their skin and remove the seeds as much as you can. Once you have your guava pulp ready.
Collect them and grind for 2 to 3 mins.
Take a fine mesh strainer and sieve the mixture gently.
Once the pulp is gathered it should look appear like this. Discard this left over seed.
Important part is weigh Or measure the guava pulp. For instance if you have 2 cups of guava pulp then add 2 cups of powdered sugar. It should be in equal ratio.
Take a wide bottomed vessel / kadai Or pan add guava pulp.
Now add sugar and place on low heat.
Mix all nicely and add lime juice.
Keep stirring and don’t allow the pulp to stick to the bottom. The color will slowly change so is the texture.
Once it starts thickening add dash of oil / butter/ ghee this would help in giving a nice shine and glaze to your guavacheese.
The mixture would start leaving the edges of the pan. You could check this by a simple test put one drop of this mixture in water. If it solidifies your mixture is ready.
With the help of cloth Or gloves pour this hot mixture over the greased tray. With the help of spatula make the surface smooth and even. I greased a small metal bowl and with the help of it leveled the surface of the guavacheese.
Allow to cool down cut into squares Or diamond shape. Serve them Or store into an airtight container should live upto a week. I have just garnished with pistachio flakes however that’s optional.
Ensure you sieve the mixture properly else the result won’t be great. It’s better to use a fine mesh strainer or this recipe.
If you are not fond of lime juice add only half a lime juice.
Guava pulp and sugar ratio should be equal.
You could also add a dash of pink Or cochineal color. I dislike color in food hence haven’t added.
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