Guava Cheese
Ingredients
- Guavas (Fully ripe) – 1 kg
- Sugar – 800 gms
- Lime – 1 no.
- Butter – 2 to 3 Tbsp
- Colour – Green or red
Instructions
- Boil the Gauvas after removing the the black patches on the skin, spoilt parts perhaps and the ends of it, after washing them thoroughly.
- Slice the gauvas straight through the centre so that it becomes easier for you to remove the seeds from the center of the fruit.
- Once you remove the seeds from the center after the fruit is boiled, do not get rid of them but collect them separately in another container. Make sure all the seeds are removed and nothing remains in the fleshy part.
- Now the fleshy part of the guava needs to be liquidized by putting them in a blender. The water that is left off from the boil can be added if the mixture is not getting ground.
- You will have to do the same with the seeds that you removed from the guavas earlier, blend it just for a minute in the mixer and then strain it.
- Once you’re done with the sieving you can place it on the fire.
- Now comes the work, the most important part of making this dish is that you should not allow the bottom of the puree to get burnt. This means you will have to continously stir the dish at ocassions especially when it begins to boil.
The best thing to do is to keep the puree on a slow burner, it will take a good amount of time but patience always pays. - Now add the sugar, which is done soon after you put the Puree on the fire, and keep stirring.
- Gradually, you can see the colour begin to change. You can add the juice of the sour lime now and keep stirring. Add the butter and keep stirring.
- Keep stirring occasionally to avoid getting caught at the bottom. Add the required food colour (1 tsp red or green). Usually the pulp gets its own caramelized colour. Therefore, it is not required to add the colour.
- After about 1–1½ hour the pulp begins to form into a dough. To test if it is done, drop a little of the cheese in a cup of water. Use your fingers to pick up the cheese from the cup. If it spreads easily on your fingers, then it still needs to thicken. But if forms into a small rollable lump, then it is done. Switch off the gas.
- A tray needs to be oiled before spreading the cheese on it. This helps it too come out of the tray easily when its cooled.
- It would require a couple of hours for it to cool. Preferably keep it overnight to set.
- Then slice and dice as per choice.
Notes
This sweet can be kept for 2-3 weeks, well wrapped in plastic.
