Goiabada – East Indian Guava Cheese Recipe

🧂 Ingredients

• 350 Grams Guava Pulp

  From about 4 Guavas
• 350 Grams Sugar
• 1 Salt
• 3 drops Sour Lime Juice
• 1 teaspoons Butter

  Or coconut oil to make it dairy free.
• 5 millilitres Pink Food Colour

  Add more if you prefer it pinker.

Instructions

• 1 Rinse the Guavas and boil them for about 15 – 20 mins on a high flame.
• 2 Once the Guavas are cool, open them and separate the seeds.
• 3 Sieve the seeds through a strainer and collect the pulp, then discard the seeds.
• 4 Use a hand mixer and make a pulp of all the guava pieces and seed pulp and keep
  aside.
• 5 Take a thali (tray) and spread butter/oil on the base of it and keep aside for
  later. Also, butter/oil the underside of another small flat steel vessel.
• 6 Also keep a bowl of cold water ready for later.
• 7 Place the guava pulp in a vessel on the stove and add sugar, salt and sourlime
  juice.
• 8 Stir this mixture every few minutes so it does not stick to the bottom on the
  pan.
• 9 As the mixture thickens, add the butter/oil and pink food color.
• 10 Keep stirring continuously and the mixture will thicken even more.
• 11 To check if it is ready, take a small amount of the mixture on a teaspoon and
  drop into the bowl of cold water.
• 12 Remove it and if you can form a soft-ball, the mixture is ready. If not, stir a
  bit longer until its drier and test this way after a few minutes.
• 13 Once you have the right consistency, pour the mixture into the thali that was
  earlier buttered/greased.
• 14 Flatten it with the greased steel vessel into a 1/2-inch thick layer and allow
  to cool for about 1 hour.
• 15 Once cool, butter a knife on both sides and cut the guava cheese into diamond
  shape pieces. And that's it! The guava cheese is ready to serve!
• 16 Store these diamond shape pieces of guava cheese in an air-tight container and
  serve when required.

Nutrition Info