Guava Cheese | How to make Guava Cheese

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ByNamita Tiwari
Created on 5th Feb 2016
  • Guava Cheese, How to make Guava Cheese
Guava Cheeseby Namita Tiwari
  • Guava Cheese | How to make Guava Cheese (15 likes)

  • 0 reviews
    Rate It!
  • By Namita Tiwari
    Created on 5th Feb 2016

About Guava Cheese

Absolutely gorgeous, soft, chewy and juicy Guava Cheese is a fudge like sweet made from fresh guavas. It is a delicious and addictive sweet.

Guava Cheese is a delicious dish which is liked by the people of every age group. Guava Cheese by Namita Tiwari is a step by step process by which you can learn how to make Guava Cheese at your home. It is an easy recipe which is best to understand for the beginners. Guava Cheese is a dish which comes from world cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Guava Cheese takes 25 minute for the preparation and 40 minute for cooking. The aroma of this Guava Cheese make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Guava Cheese will be the best option for you. The flavor of Guava Cheese is unforgettable and you will enjoy each and every bite of this. Try this Guava Cheese at your weekends and impress your family and friends.

  • Prep Time25mins
  • Cook Time40mins
  • Serves6People
Guava Cheese

Ingredients to make Guava Cheese

  • 4 medium Ripe Guavas
  • Sugar
  • Lemon juice
  • Butter

How to make Guava Cheese

  1. Wash the guavas, wipe them dry and cut them into small pieces. Add enough water to cover the fruit and pressure cook till soft (2 whistles).
  2. Cool, mash and strain the pulp using a steel strainer. Discard seeds.
  3. For every 1cup of strained pulp add 1 cup of sugar and ¼ teaspoon of lemon juice.
  4. Transfer pulp to a thick bottom steel wok. Add lemon juice.
  5. Cook on medium flame. The mixture will bubble a lot. Keep stirring. When the mixture thickens and becomes darker in colour and reduces in volume, add butter (1 tablespoon butter for every cup of pulp).
  6. Cook till it become thick and you feel an effort in stirring it and the mixture begins to collect in the center like a big ball. Keep a greased ceramic or steel plate ready.
  7. Put some mixture in the plate and roll it between thumb and index finger. If it forms a ball, it is done or else cook again till it reaches this stage.
  8. Remove from heat, pour the mixture in a greased baking dish and spread it evenly with the ladle. You can also apply oil/butter to your palm and spread it evenly.
  9. Let it cool a bit. Cut with a greased knife while it is warm.
  10. Let the cheese cool completely. Remove the pieces from the dish. Wrap the pieces in butter paper or cut them into smaller pieces and roll them in fine sugar.
  11. Store in an airtight container.
My Tip: Use Guavas of the winter crop. The Guavas are sweet and full of pectin.

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