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Main ingredients | Large pink guavas, Sugar, Lemon juice, Ghee, Edible red food colour |
Cuisine | Goan |
Course | Mithai |
Prep time | 5-5.5 hours |
Cook time | 45-50 minutes |
Serve | 4 |
Taste | Sweet |
Level of cooking | Moderate |
Others | Vegetarian |
Ingredients
- 2-3 large pink guavas
- 1½ cups sugar
- 1 tablespoon lemon juice
- 1½ tablespoons ghee + for greasing
- A few drops of edible red food colour
Method
- Trim the top of the guavas and put them in a pressure cooker. Add 2 cups water, cover and cook under pressure till 2 whistles. Switch the heat off.Open the coo
- ker once the pressure has reduced completely. Remove the cooked guavas and place on the worktop and allow to cool slightly.
- Halve the guavas, scoop out the seeds and strain the pulp through a strainer into a large bowl. Roughly chop the guavas and transfer them into a blender jar. Add ¼ cup water and blend to a fine paste.
- Transfer the blended paste along with the strained pulp into a non-stick heavy bottom pan. Add lemon juice and place the pan on heat. Mix well, cook on medium to high heat, stirring continuously for 20-25 minutes or till the mixture reduces to half.
- Add 1 tablespoon ghee and mix well. Continue to cook while stirring continuously again till the mixture starts to leave the sides of the pan.
- Add edible red food colour and mix till well combined. Add remaining ghee and mix well.
- Grease a 6” x 4” burfi tray with some ghee. Transfer the guava mixture into it and spread it evenly. Keep it aside for 4-5 hours or till set.
- De-mould the guava cheese, cut into desired shapes. Arrange on a serving plate and serve as required.
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