Guava Cheese

Wash guavas well. Cut off top and bottom and remove any blemishes from the skin. Cut the guavas in halves. Place in a large vessel and put just enough water to cover the guavas. Boil till guavas are a quite soft. Take off from fire and cool

Drain the water. Scoop out the seeds from the guavas so that only the pulp remains. Grind the pulp in a mixer.

Put into a large cooking vessel, add the sugar and cook, continuously stirring so that it does not burn at the bottom.

Add the juice of four lemons. Continue cooking till the mixture starts leaving the vessel. Add ghee and cook for a few minutes.

Keep pre-greased trays ready. As soon as the mixture is cooked, immediately pour into trays and spread (about half an inch thickness) before it cools. Use a spoon dipped in butter or ghee to spread it evenly while still hot or warm.

After it cools, slightly warm the bottom of the trays to melt the ghee and lift one side of the layer with the help of a knife, then hold it and slowly lift it up. It should come out easily as one big sheet.

Cut into large pieces and wrap in silver foil to keep it moist and store (It can be stored for almost a year in a fridge

If you use the pink guavas the final product will have a maroonish colour while the white guavas will give a dark brown colour, a bit lighter than chocolate.