East Indian Guava Cheese Recipe

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Guava Cheese is a tasty East Indian sweet dish especially prepared around Christmas time! Both chewy and fudgy, there’s a mouthful of Guava in every bite.

For people who like Guavas but do not like eating them because of their seeds, this is a really great sweet. Don’t believe me, just ask my Dad. He will at any given time, choose Guava cheese over a fresh Guava.

East Indians and Goans in India usually make this guava sweet for Christmas. It’s a common dessert among most ex-Portuguese colonies around the world, where quinces were replaced by Guavas. Growing up I remember eating Guava Cheese made by our Aunty Diana at Christmas time. She was the neighborhood sweet specialist and Guava cheese was always ordered from her. We’ve been making loads of Christmas sweets at home – namely – vanilla cream, mass pav, or walnut fudge, and many others – but we never tried making our own guava cheese until much much later.

Turned out it was pretty easy to make and does not take up much time too!

So if you are wondering what sweets to make this Christmas, try out the recipe below. It’s pretty easy…

What Ingredients do you need to make Guava Cheese?

All you need is fresh ripe guavas, sugar, salt, sour lime juice, butter and pink food colour. You can use pink or white guavas.

How to make Guava Cheese?

Rinse the Guavas to wash off any dirt. Boil them in water for about 15-20 mins on a high flame. This will make them mushy and easy to turn into a pulp. Open them up and make smaller pieces. Separate the seeds and move them into a strainer. Strain the seeds and make sure you get as much of the pulp that surrounds the seeds, this part is quite important because the part around the seeds contains more pectin. The pectin allows the guava cheese to thicken and get firm naturally. So you don’t need any gelatin or thickening agents. Isn’t that great?

If you are wondering, pectin is naturally found in most fruits such as apples, guavas, lemons, plums, currants and other fruit. When the fruits are ripe they produce pectin that we need to convert the fruits to jellies and jams. But we need to make sure the fruits are not too ripe, because if they’re overripe the pectin changes to peptic acid, which is of no use in jelly formation.

4 Guavas in a vessel with water.
Guava boiled in water
Guava pieces in a blue vessel and guava seeds in a strainer.
Separate the seeds
Pulp from the guava seeds and guava pieces in a blue vessel.
Collect the seed pulp

Once this is done, make a pulp of the entire mixture using a hand mixer or blender. Then add in the sugar along with the salt and sour lime. Put the vessel on the stove and start cooking the mixture.

Guava pulp in a blue vessel.
Make a pulp of the Guava
Sugar, salt and sourlime juice added to the guava pulp in a blue vessel.
Add sugar, salt and sour lime juice

The sugar will melt to give you a more liquid texture. Keep this guava mixture on a medium flame and stir every few minutes so it does not stick to the bottom of the pan. Once the mixture thickens, you will need to stir continuously till it starts to leave the side of the vessel. Be careful of the mixture splattering when it boils, it can get quite hot.

Guava pulp and sugar mixture in a blue vessel.
Sugar melts and mixes

When your guava cheese mixture starts to thicken, add in butter and the pink food colour and continue stirring. It will keep getting thicker until it leaves the sides almost completely, and you won’t see anything sticking. See the gradual changes below.

Butter added to the guava pulp in a blue vessel and a wooden spoon.
As the mixture thickens add butter
Pink food colour added to the guava mixture in a blue vessel.
Add pink food colour
The pink guava mixture being stirred with a wooden spoon in a blue vessel.
Mixture thickens and leaves the side

To test if the guava cheese is ready to be taken off the heat and moulded, take a little of the mixture on a small teaspoon and drop it into a bowl of cold water. If it forms a soft ball the mixture is ready to be removed. If not, keep stirring and check the consistency every few minutes as you do not want it to get too dry.

Take a glass or steel plate or thali and grease with a thin coating of butter. Then pour the cooked mixture onto the thali and flatten it.

We use another small steel toap (vessel) that has been buttered on the underside to flatten it. Keep flattening till the guava cheese layer is about 1/2 inch thick and then allow it to cool. It usually takes an hour or so to cool. You can lightly touch the guava cheese with your fingers to check if it has cooled and hardened.

Flat pink guava cheese in a steel thali.
Pour in a thali and flatten

Once the perade aka guava cheese is cool and set, take a knife, butter it on both sides, and use it to cut diagonal slices into the guava cheese. After this, cut out diamond shapes by slicing it diagonally the other way. The leftover side slices can be eaten to test the deliciousness of the guava cheese. Consider it a reward for making the Guava cheese; that’s what I do 😉 And the rest can be kept safely stored in an air-tight container for Christmas time.

Guava cheese in a thali and knife and butter in a bowl on a black platform.
Slice the guava cheese with a buttered knife
Guava cheese in diamond shapes in a thali next to a butter bowl with a knife.
Slice into diamond shapes

And voila! Serve on a nice plate and your Guava cheese will vanish in no time!

Slices of Guava cheese placed on a black serving board.
East Indian Guava cheese
Guava Cheese on a black serving plate.
Yummy Guava Cheese
Parallelogram shaped guava Cheese on a black serving plate.
Guava cheese always looks best as a parallelogram!
Guava Cheese on a black serving board.
Guava Cheese East Indian sweet

What’s perfect about this Guava Cheese recipe

  • It is easy and quick to make.
  • Guava has many health benefits and is a good source of Vitamin C.
  • This gluten-free and vegetarian dessert requires just a few ingredients.
  • The guava cheese can be stored in the fridge for a few weeks in airtight containers.

Cooking Tips & Tricks

  • Rinse the guavas and then boil them before you start cooking this dish.
  • Separate the seeds and strain the pulp from them so you can use it. This step is important.
  • Keep a bowl of cold water on hand for the consistency test later.

FAQ’s About Guava Cheese

What is Guava Cheese?

Guava cheese or Goiabada is a dessert made of fresh ripe guavas that is fudgy and chewy. Originally made by the Portuguese while in Brazil as a replacement for quince jam, it’s now a popular dessert in most erstwhile Portuguese colonies.

Is Guava Healthy?

Yes, Guavas have many health benefits.

What are Guavas?

It is a tropical fruit, in India, where it is called Amrood in Hindi and Peru in Marathi. It can be pink or white inside. Being a tropical fruit, guavas are found in many regions of Central America and Asia. India leads the production of guavas across the world at about 22 million tonnes a year.

What are the other names for Guava Cheese?

The Goans call Guava cheese Perad or Perade, while the Portuguese called it Goiabada.

Other Recipes you might like

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More Guava Cheese on a black serving plate.

East Indian Guava Cheese

SarahSarah
Guava Cheese or Goiabada is a tasty East Indian sweet dish prepared for Christmas time! Both chewy and fudgy, there's a mouthful of Guava in every bite.
5 from 1 vote
Prep Time 40 mins
Cook Time 40 mins
Resting time 1 hr
Total Time 2 hrs 20 mins
Course Christmas, Dessert
Cuisine East Indian, Indian, Latin American, Portuguese

Ingredients
  

  • 350 g Guava Pulp From about 4 Guavas
  • 350 g Sugar
  • 1 Pinch of Salt
  • 3 drops Sour Lime Juice
  • 1 tsp Butter
  • 5 ml Pink Food Colour Add more if you prefer it pinker.

Instructions
 

Prepping

  • Rinse the Guavas and boil them for about 15 – 20 mins on a high flame.
  • Once the Guavas are cool, open them and separate the seeds.
    Pulp from the guava seeds next to the boiled guava pieces in a blue vessel.
  • Sieve the seeds through a strainer and collect the pulp, then discard the seeds.
  • Use a hand mixer and make a pulp of all the guava pieces and seed pulp and keep aside.
  • Take a thali (tray) and spread butter on the base of it and keep aside for later. Also, butter the underside of another small flat steel vessel.
  • Also keep a bowl of cold water ready for later.

Cooking

  • Place the guava pulp in a vessel on the stove and add sugar, salt and sourlime juice.
  • Stir this mixture every few minutes so it does not stick to the bottom on the pan.
  • As the mixture thickens, add the butter and pink food color.
    Pink food colour added to the guava mixture in a blue vessel.
  • Keep stirring continuously and the mixture will thicken even more.

Testing Consistency

  • To check if it is ready, take a small amount of the mixture on a teaspoon and drop into the bowl of cold water.
  • 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.

Moulding

  • Once you have the right consistency, pour the mixture into the thali that was earlier buttered.
  • Flatten it with another steel buttered vessel into a 1/2 inch thick layer and allow to cool for about 1 hour.
    Guava cheese in a steel plate aka thali and knife and butter in a bowl on a black platform.
  • 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!
    Slices of Guava cheese placed on a black serving board.
  • Store these diamond shape pieces of guava cheese in an air-tight container and serve when required.

Notes

  • Rinse the Guavas and boil them before you start the cooking process. You can do this a few hours or even a day before.
  • The pulp around the seeds is important to the dish because it contains pectin. So remember to strain the seeds and keep this pulp.
  • Butter the knife before you use it to cut the diamond shapes so that you have straight lines.
2 trays of Guava cheese on a black serving board.
Guava pulp with pink food colour and guava cheese on a black surface.
Pink guava cheese on a black surface.

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