Today as a part of Blogging Marathon where we are blogging with alphabets today it’s the Letter “P”
So I will tell you about Perad as it is called here in Goa as kids we called it… can’t remember…
My association with Perad or Guava Cheese begins in childhood. I was in St. Jospeh’s Convent, Nagpur and the school was from 9 am to 3.30pm. So lunch was in school plus we used to have a short break in the morning at about 11 am I think.
Amma used to make guava jelly and guava cheese regularly. The cheese was something she included as our short break snack. Our meaning my younger sister, Chetana and me, I used to carry tiffin boxes in a bag and our interest used to be in this short break item. Each day we had different favourite items like Maledi, coconut barfi, besan ladoo and if Perad was there then it had to be Perad.
After my marriage I asked Amma to make Perad and she was not keen but told me how it is to be made, but that particular scrap of paper was missing. Later, much later, when she was with me for sometime I had purchased Perad that is available in stores here in Goa and she agreed taste was as she used to make it.
I had forgotten all this the other day my hubby called me and told me there was a local show that was demonstrating making of Perad. So what are you waiting for get the ripened guavas and make Perad.
These are made from the guavas that I had picked up in my fathers garden.
Perad (Guava Cheese)
- 4 cups guava pulp (6-8 large guavas)
- 2 cups water
- 4 cups sugar (should be equal to the pulp)
- 2 tbspn butter (optional)
- 1 tsp citric acid or 1 sour lime juice
- a dash of colour ( I used orange colour pwder)
- Wash, peel and boil the guavas in water slightly.
- Drain out the water in a pan and preserve.
- Pass the guavas through a sieve and keep aside.
- Boil the seeds etc (that remains in the sieve) in the reserved water then pass it through the sieve.
- Mix the pulp from the guava and the pulp that is obtained from the boiled seeds with butter, sugar, citric acid and colour.
- Cook on low flame in a thick bottomed kadhai/wok stirring occasionally till the mixture thickens.
- Then keep stirring continuously.
- When the cheese leaves the sides of the pan it is ready.
- Pour in greased dish and cool completely before cutting in desired shapes.
In this series of blogging with alphabets here is what I have already blogged about.
Do come back tomorrow to see Q…
Hi! First time here?
Well then you are Most Welcome! I hope you keep coming back for more here.
If you are my regular visitor then Thanks, for you encourage me to experiment more!!