Guide to making Goan-style guava cheese or Perad

Goa and Goan culture are unique and very different from the other Indian states. The major reason for this is the cultural impact from its Portuguese colonisation. A popular tourist spot, not only is Goa known for its magnificent beaches, churches and remarkable nightlife, but also for its scrumptious food. Many of its dishes are ‘Indianised’ versions of recipes that came to India centuries ago, along with Portuguese immigrants and merchants. Just like its savoury food, even desserts are an intrinsic part of Goan culture and households. One of its most unique desserts, that caught my fancy, is Perad, or more commonly known as guava cheese.

My first rendezvous with Perad was at an homestay in Goa, around Christmas. The host was gracious enough to let us be a part of their Sunday brunch, where along with some Vindaloo, Goan fish curry and Bebinca (a layered Indo-Portugeuese cake), was a jar of these brownish-red candies. I had never heard of this fruity confectionery before that.

What is Perad?

Perad is a hard jelly-like candy that has a texture similar to hard cheese (hence the name guava cheese). It is made with guavas, sugar, lemon juice and butter. Its list of ingredients used might be short and simple but its cooking process is quite lengthy and elaborate. However, the result is a delicious, fruity sweet treat that is much loved. Trust me, when I say that you can’t stop at one.

Preparation time - 15 minutes

Cooking time - 40 minutes

Setting time - 2 to 3 hours

Servings – 18 to 20 pieces

Ingredients

500 gms guavas

400 gms fine sugar (read note below*)

2 tbsp butter

1 lemon (deseeded and juiced)

1/8 tsp red food colour (optional)

*Note: Sugar should be exactly equal to the amount of pulp yielded. For instance, I had a yield of 400 gms from 500 gms of guava, so I used 400 gms sugar.

Method

1. Place a pot of water on a high flame. Meanwhile, wash the guavas thoroughly. Once the water starts to boil, reduce the heat to medium and add the washed guavas.

2. Cook the guavas until they are completely tender. If a knife glides through them easily, it means they are done.

3. Remove the guavas from the water and mash them or blend them using a blender. Pass this mixture through a fine sieve to remove all the seeds. Collect the pulp in a bowl and weigh it out.

4. Take the amount of the sugar exactly equal to the amount of pulp yielded and mix it in the guava pulp. For instance, I got a yield of 400 grams of guava pulp, so I added 400 grams of sugar.

5. Transfer the guava and sugar mixture to a non-stick pan, and place it on medium heat. Stir regularly to prevent it from sticking and burning.

6. Once the mixture starts to bubble, reduce the heat to low and add the lemon juice. Continue scraping and stirring for another 15 minutes.

7. Once the mixture starts to thicken, add the butter and food colour and keep stirring till the mixture leaves the sides of the pan.

8. Remove the pan from the heat once the mixture is ready. You will know that it’s done when you pass a spatula through it and it takes a couple of seconds for the mixture to come back together. You can also perform a simple test to check if the mixture is ready by dropping a small amount of the mix in a bowl of chilled water. If you are able to form a soft ball from that, it indicates that the candy is ready to be set.

9. Immediately after removing it from the heat, transfer the mixture to a tin tray, lined with parchment paper. Spread it out evenly and smooth out the top using a spatula.

10. Let it set at room temperature for about three hours and cut it into desired shapes. Serve as is or store it in an airtight container for later use.

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