Guava Cheese

By Manini Badlani  |  16th Aug 2016  |  
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  • Photo of Guava Cheese by Manini Badlani at BetterButter
Guava Cheeseby Manini Badlani
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About Guava Cheese Recipe

Guava cheese is a popular Goan delicacy. I've never been a Guava person until my friend Trevor brought over some of his guava cheese for me. I loved it and this year decided to have a go at it. This is his recipe which I just followed but used the red guavas.

The delicious and mouthwatering Guava Cheese is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Guava Cheese is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Guava Cheese. Manini Badlani shared Guava Cheese recipe which can serve 20 people. The step by step process with pictures will help you learn how to make the delicious Guava Cheese. Try this delicious Guava Cheese recipe at home and surprise your family and friends. You can connect with the Manini Badlani of Guava Cheese by commenting on the page. In case you have any questions around the ingredients or cooking process. The Guava Cheese can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Guava Cheese with other users

Guava Cheese

Ingredients to make Guava Cheese

  • guavas 4 kgs (Ripe)
  • sugar 2 kgs
  • lemons 4
  • Pure ghee 250 grams

How to make Guava Cheese

  1. 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
  2. Drain the water. Scoop out the seeds from the guavas so that only the pulp remains. Grind the pulp in a mixer.
  3. Put into a large cooking vessel, add the sugar and cook, continuously stirring so that it does not burn at the bottom.
  4. Add the juice of four lemons. Continue cooking till the mixture starts leaving the vessel. Add ghee and cook for a few minutes.
  5. 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.
  6. 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.
  7. 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
  8. 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.

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