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Friday 28 November 2014

Simple Indian Sweets Guava Cheese Recipes

Simple Indian Sweets Guava Cheese Recipes Biography

Source(google.com.pk)

Ingredients

1 kg guava

2 Tbsp lemon juice

Sugar (depends on the proportion of pulp as mentioned in the recipe)

Method

Cut ends of guavas, cut into 4 and slice off the seeds.

Cut into small pieces (with skin on).

Place chopped guava in a pan and add water to cover.

Cook until soft and strain through a cloth, squeezing and keeping the pulp for the cheese.

Make jam with the pulp, using proportion of 4 cups pulp to 3 cups sugar and 2 Tbsp lemon juice. Weigh the pulp and mix with equal weight of sugar and 2 Tbsp. lemon juice.

Cook the mixture over medium heat, stirring to avoid scorching, till it leaves the sides of the pan and forms a ball.

Spread on to a greased plate to set. Cut into squares and store in an airtight jar.

Guava cheese can be eaten simply as a dessert or with sandwiches, toasts, etc

Perad, also known as Guava Cheese is a very popular dessert from Goa. It is another dish that was brought to Goa by the Portuguese. In America it is known by different names as Guava Paste, Pasta de guayaba or Guayabate. It has athe texture like a fudge and can be used as a spread over toast, had as a dessert or used as a filling to make pies and pastries.

Ingredients

Guavas - 1 kg

Sugar - 750 grams

Lime Juice - 1 tblsp

Butter/Ghee - 1 tblsp

Method

1. Take some fresh guavas, clean it and peel the edges and black spots from it. Chop it into big chunks.

2. Boil the chunks with little water and grind it to a smooth puree. Boiling is optional but it makes the blending easier.

3. Sieve the puree through a strainer or a muslin cloth to get rid of all the seeds. This is a time consuming process but is quite important.

4. Take this smooth puree in a non stick flat pan and heat it. Keep stirring continuously to prevent the bottom from getting burnt.

5. When most of the moisture evaporates, add the sugar and continue stirring.

6. Slowly the colour begins to deepen and the mixture begins to thicken. Add the lime juice and butter (or ghee) and continue mixing. The butter gives a nice sheen and the lime helps the cheese to set.

7. You can remove and store when it the mixture is still viscous (i.e.in Jam consistency). This can be used as a spread over toast for breakfast.

8. If not, continue to cook till the mix comes together as one mass and starts to leave the edges of the pan.

9. Grease a plate or tray with some oil and spread this mixture evenly.

10. Let it cool and set for a couple of hours before you slice it and enjoy. You can cut the Guava Cheese into squares or diamonds or any other shape.

Directions

1 Boil the Guavas in one cup water till becomes soft and pulpy.

2 Once it cools, Cut it in half and scoop out the seeds

3 Cook the seeds with a small amount of water and then strain through a sieve. Reserve the liquid and discard the seeds.

4 Grind the guavas in a blender till silky smooth; don?t forget to add the reserved liquid.

5 Cook the thick pulp in a large, heavy based dish.

6 Add sugar and lime juice to the pulp and stir continuously till the mixture thickens.

7 Then add butter and food color when the mixture starts leaving the side of the dish and forms a soft ball.

8 Grease the bowl or plate with butter. Remove from the dish from the stove and pour the mixture in the bowl and spread evenly using the back of a greased spoon.

9 When cooled cut into shapes and serve. Tip: To know if the mixture is ready (take a bowl of water; put a dab of the sweet in it. If the mixture remains firm- it's ready.

Ingredients:

• 1 kg sugar

• 1 kg guava puree, strained

• 2 tbsp lime juice

• ½ tsp vanilla essence

Method:

In a heavy-bottomed pan, cook the sugar with 50 ml of water over very low heat, to a soft ball stage, 115 degree celcius on the thermometer. (Alternatively, dip a teaspoon in syrup and dip it in ice cold water, you should be able to form the syrup into a soft ball.)

In another pan, heat the guava puree.

Add puree to the sugar syrup with lime juice and vanilla essence. Stir the mixture over low heat till it is thick and begins to leave the sides of the pan.

Remove and pour on to a lightly greased tray.

Level the surface.

Cut into squares when cool.