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Perad (Guava Cheese)
- Duration: 45 mins
- Serves: 8-10 people
Perad is a pale pink coloured, burfi-type dessert which derives it colour not from food colouring but from pink-fleshed guavas.
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Guavas are a fruit that are relished not only in South East Asia, but in Portugal as well. The origins of this dish are said to have been inherited from the Portuguese that colonised Goa.
- Seedless pink fleshed guava (amrud) (1 kg)
- Sugar (2-3 cups)
- Lemon (nimboo) juice (2 tbsp)
- Salt (a pinch)
- Water (5-6 cups)
- Wash and cut guavas into small pieces.
- In a large saucepan, add water and bring it to a boil.
- Add the guava pieces and cook for 10–15 mins until they are pulpy and soft.
- Remove the pan from the heat and sieve the pulp through a fine sieve to remove seeds and skin.
- In a non-stick pan, add strained pulp, lemon juice, salt and sugar and cook for 15–20 mins until the mixture leaves the side of the pan and has a jelly-like texture.
- Remove the pan from the heat and immediately pour the mixture into a greased plate or mould and allow it to cool. Cut into squares with a greased knife while the mixture is still warm.
- When cool, transfer it into an air-tight container and keep refrigerated.
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