A delicacy native to the state of Goa in south western India, Perad is also called Guava cheese or simply Goan Perad. A tradition believed to be influenced by the Portuguese who first occupied Goa in the 16th century, Perad is prepared by cooking ripe guava pulp with sugar and a dash of lime until it reaches a thick, gelatinous consistency. Once thickened, it is poured into a mould and allowed to cool and set, transforming into a sliceable block. “Perad is a traditional Goan dessert that highlights the region’s abundant agricultural produce, particularly guavas. It reflects the culinary heritage of Goa, showcasing the influence of Portuguese cuisine and the use of local ingredients. The preparation of Perad is often associated with festive occasions like Christmas and family gatherings” says Karan Kohli, Head Chef, Ronil Goa, A JdV by Hyatt Hotel.
Perad which is enjoyed as a snack is an integral part of cheese platters. “It has a sweet, fruity flavour with a distinct taste of guava. The texture is smooth and slightly chewy and is often enhanced by the warm notes of cinnamon or vanilla. The taste can range from mildly sweet to quite rich, depending on the sugar content and ripeness of the guavas used. It pairs well with cheese boards, where its sweetness complements savoury cheeses. It is also used in the preparation of guava cheese pastries” adds Kohli.
Ingredients
- 3 large ripe guavas (to yield about 3 cups of guava pulp)
- 3 cups sugar
- 3 tbsp salted butter
- 3 tsp lemon juice
- Edible food colour (optional)
Method
- Clean the guavas well by washing them thoroughly and slicing off the top and bottom edge.
- Remove parts of skin that have scars or are slightly damaged
- Cut the fruit into four pieces and pressure cook until soft. Adding water is not necessary.
- Allow it to cool and then blend it into a smooth paste. Add as little water as possible as the pulp must be thick and not runny.
- Strain the paste to remove the seeds.
- Once the smooth pulp is ready add sugar and transfer the mixture to a thick bottomed pan.
- Stir continuously while cooking on low-medium flame. Allow the sugar to dissolve completely into the mixture.
- Add a couple of drops of edible food colour, if using, at this stage. Normally it is red that is used.
- Add lime juice and stir as mixture begins to thicken.
- As the mixture leaves the sides of the pan, you can take a small sample say in a spoon and dip it in cold water. Touch the mixture with your hands, it should not stick to your hand.
- Add butter at this stage and stir for a few minutes.
- Switch of the flame and pour the mixture into a greased container.
- Allow to set for about30-45 minutes and cut it into pieces
- Store in a cool, dry place.
