Lisette's Cooking Adventures: Perada - Guava Sweet (microwave version)

How many of us have been afraid to try our wonderful Goan recipes because the recipes passed down stick to traditional means of preparation and cooking which are time consuming and labor intensive?
One of my goals for the 21st century, starting in 2015, was to try to make everything Goan at least once, and then pass it on for the next generation so that they can go into the kitchen with confidence and turn out flavorful Goan recipes that only a mother or grandmother used to make.

I was in an Indian store today and saw these ripe guavas as I was cashing out, so I picked up six with an intent to try cooking Guava Halwa/ Perada. Having never made it before I ventured into the kitchen with courage and trepidation, and what you have is a tried and true version of Perada!

Here is my version of Perada or Goan Guava cheese which is simplified by keeping the skin on the guava and retaining many nutrients, and cooking the product in the microwave.
Perada is one of my mother's favorite sweets. As I have written before in my blogs my mother has a deep rooted fondness for Goa and all that is Goan. She was born there and raised by her grandfather in her early years. When she talks of Goa there is a yearning in her eyes and voice that breaks my heart and makes me wish I could teleport her to her village Uccassaim in Bardez, and into my great grandfather's house. Loosing dad this year added to mum's losses, but my mother has shown us how to love each other, be proud of our roots and to savor the tastes that she grew up with in Goa!

This recipe is for you mum! Viva Goa!

Ingredients

6 ripe whole guavas ( about 800 gm)
sugar as per instructions
juice of 1 lime
a pinch of salt
red food coloring (optional) - I used it because my guavas were white inside
1 tablespoon ghee, unsalted butter or vegan alternative

Method

Wash and cut the guavas in half. Leave the skin on but remove any black or blemished areas of the skin. Cut off both ends and scoop out the seeds with a teaspoon. Discard the seeds.

Cut into small pieces and put in a pan. Put enough water to just cover the fruit and boil till soft. Bring to a boil on high heat and then reduce heat to medium. Watch that it does not dry out or burn.
Cook until the guava is very soft ( soft enough to mash) - I simmered for 30 minutes and the guava was nice and soft.

Drain the fruit and allow to cool.

Using a mixer, blend until a soft puree forms. I used my Magic Bullet to grind the pulp.

Then put the pulp in a strainer and push through with the flat part of a spoon or a rubber spatula - so that the puree is smooth and large impediments are removed.

As you can see some seeds and large particles have remained behind. Scrape the bottom of the sieve on the underside so that all the pulp that has been pushed through is removed and not sticking to the bottom

Weigh the pulp. I got exactly one pound of guava pulp, so I measured exactly one pound of sugar ( 2 cups). This an important measurement to get the ratio of pulp to sugar.

Use a deep Microwave safe dish, because the ingredients will boil and splutter. Place the puree in the dish.

Add the measured sugar. Stir well to mix.

Now add the lime juice and stir well.

Keep your ghee or substitute ready, as well as the food coloring. Also grease a dish to put the prepared perada in so it is nice and thick when cut. My dish was about 8 inches by 81/2 inches, so that my finished product was about 1 cm thick.

Put the dish in the microwave for 5 minutes on high power (uncovered).
Note: All the cooking is done on high power
After 5 minutes it will have bubbled. Remove and stir. Return to microwave oven for 5 minutes.

Remove and stir. Return for 5 more minutes.

Remove and stir. You will notice that after the 15 minutes the mixture is now leaving the sides and the bottom when stirred. Put it back for 2 minutes now.

Remove and stir and now you will notice that when you pull it to the middle the bottom remains clean. It is now time to add the food coloring.

Put it back for 2 minute increments and stir after each interval. Keep a bowl of cold water handy.

When the mixture pulls to the middle nicely but is not like a paste, it is ready to be removed. Check constantly after removing from the oven by dropping a little mixture in the water and you should be able to form a soft ball with your fingers when you remove it.

I did Four 2-minute intervals, and six 1-minute cooking intervals in total before I felt it was ready.

I added the ghee after the fifth 1-minute interval, stirred and returned it to the microwave for one more minute.
Note: Add the ghee when you think it is almost ready when checked in the water for consistency.

Pour into the prepared dish and smooth the surface as best as you can. Leave it on a rack to cool.
Cooking time will all depend on individual microwaves. So do not get disheartened if it takes longer or less time. If you are unsure then carry on with one minute cooking intervals, checking the ball stage as you go along.

When it has cooled and firmed up ( about an hour and a half on my counter). I flipped the parada onto a flat surface and cut it into diamonds so that the top would be nice and smooth..