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)
Ingredients:
- 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 teaspoon citric acid or 1 sour lime juice
- a dash of colour ( I used orange colour pwder)
Method:
- 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.
O Oreos
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Chef Mireille says
Very good to see recipe.Never made it as it is readily available in my local supermarket.
themadscientistskitchen says
Well Mir I think thats great. We rarely see them here.
manjula says
wow thats an delicious recipe dear i have guava in my home will try this tomorrow and let you know 🙂 these look super delicious and i eagerly waiting to try them 🙂
themadscientistskitchen says
See that the guavas are ripe else they will not work Manjula.
KP says
Guava is my favourite fruit for I like its aroma.Perad looks very delicious.Can they be preserved like mango jelly?Are perads sold in shops?Lucky to follow your blog for I see so many varieties of dishes.
themadscientistskitchen says
Thanks KP sir. I will treasure ur compliment. The perad can stay for a short period trouble is i have never tried keeping it. I cannot resist them they all end up in my bottomless pit 🙂
themadscientistskitchen says
Thanks KP sir. I will treasure ur compliment. The perad can stay for a short period trouble is i have never tried keeping it. I cannot resist them they all end up in my bottomless pit 🙂
themadscientistskitchen says
I tried replyin in the morning but apparently did not. First thanks for the huge compliment that you have paid me. I will treasure it. Perad is like a barfi it cannot be smeared on any thing just eaten plain. Theya re sold in bakeries and in few malls here. I doubt if it can be preserved there is hardly any preservative and dthen its difficult to resist them. They sit in the dish and keep batting their eyes at me. 🙂
Sowmya says
wow look at the color!! mind blowing and so tempting... bookmarking this!!
Sowmya
Suma Gandlur says
Seems like in between a jam and a burfi. Eye catching color you got there.
cookingwithsapana says
I have never heard about this Perad but it sounds so delicious ! Bookmarked and when I will make it will ask you if need some help..
themadscientistskitchen says
Sure Sapana. Thanks
Priya says
Omg, guava cheese trust me its only breakfast time for me and am drooling over those prefect squares of guava cheese, incredible choice for P Archana..
Vaishali Sabnani says
Never heard of this..sounds very very interesting..looks like some jelly or aa papas..you think we can use other fruit pulps too?
themadscientistskitchen says
Vaishali I have been googling since I read your comment. Apparently you can make fruit cheese with any type of fruits. But the once I could trace were with pears, apples and plums. Its like a soft barfi but hard jelly. I do not know what aa papas is so sorry.
pumpkinfarmfood says
Archana, it was good to read about your childhood and also learn about this wonderful recipe, it is something i will remember about for a long time, some recipes touch me that way
themadscientistskitchen says
Aw!! Pradnay So sweet of you.
Sandhya Karandikar says
Lovely set Guava cheese/ jelly. I use pink guavas from our farm to make soft jelly. That gives a natural colour.
Pavani says
That is such a yummy treat with guava. My mom used to guava jelly, but not sure if this the same.
themadscientistskitchen says
Pavani the jelly is made of the liquid. Must have my moms book somewhere. Wil check and post the recipe. hopefully soon as I get guavas.
PJ says
I have never tasted it but have seen it in a Caribbean cookbook. Love the color and the texture 🙂
Srivalli says
Wow what a lovely dish, never heard about this..and sounds so interesting that I must try it Archana. your fresh guava looks so good..
themadscientistskitchen says
Vaishali actually its the same one that you served at A'bad. Here I have forgotten the proportions so I did not mention it.
Gayathri Kumar says
Looks amazing Archana. Never heard of it before. Looks like halwa to me...
Rajani says
Well, its getting to be embarassing, but a good portion of my comments for this BM start with "Haven't heard about this before"...Learnign so much from BMers..and this is another one added to the already long list of 'I dont know this, but it sure looks yum', set of recipes :D...
harini says
Awesome..never tasted this but by the looks of it, I am going to love it!
veena says
Ah..this looks very inviting but as rajini says..very new to me...
Preeti Garg says
Love the texture and very inviting.
Nandini says
I first read about it in a document on Hoan for that a chef had shared with me. Later i also saw it on a Carribbean food site and was intrigued. Loved the write up. Plus that pic and the eye catching color, wow!
Nandini says
Sorry. I meant Goan food, not Hoan for
themadscientistskitchen says
Hee!