GUAVA CHEESE

Guava Cheese is a delicacy which is prepared with the pulp of the ripe Guavas.   It’s a delightful addition to the Kuswar (Christmas sweets) and is loved by all.

Patience plays a major role in preparing this sweet and its rewarding too.  The total preparation time is more than 3 hours and has to be cooked on very slow flames for the best results.

INGREDIENTS:

• 1 Kilo Guava Pulp 
• (Makes about 5 cups of pulp)
• 4 cups sugar
• 1 Lime juice
• 1 Tablespoon Butter

Method:

Wash the Guavas and steam for about 20 minutes in a steamer.

When the guavas turn soft, cool them and slit in the middle to separate the seeds from the other fleshy parts.

The seeded portion must  be put in a sieve and pressed with a spoon to extract the pulp from it.  Blend  all the pulp together in a liquidiser, into a smooth puree using little water (say ½ cup).

Once the Puree is ready, pour it into a sieve or a muslin cloth inorder to filter out all the seed remains.

Transfer the pulp to a vessel with a heavy bottom (I used the pressure cooker vessel) add the sugar to it.  Place it on the stove on a low flame and keep stirring.

Initially stir every 5 minutes.  Once it gets thickened, it should be stirred more frequently, so that the pulp does not get stuck to the bottom of the vessel.

Add the lime juice half way through and keep stirring.

The colour of the pulp turns to orange red.

Keep stirring until it gets the dark red colour that you can see in the image below.

It takes nearly 3 hours until the mixture turns thicker and start leaving the edges of the vessel.

Grease a square/rectangular (8 or 10 inches tray) and pour the thick mixture into it.

Spread it evenly.  It will be two hours when it cools down and ready to cut into pieces of one’s choice.

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MARZIPAN CHRISTMAS SWEETS

Marzipan is a confectionery with a strong but pleasing almond flavour and aroma, consisting primarily of sugar or honey and almond paste, sometimes augmented with almond oil or extract. It is often made into sweets; common uses are marzipan-filled chocolates and small marzipan imitations of fruits and vegetables. It is also rolled into thin sheets and glazed for icing cakes, primarily birthday cakes and Christmas cakes.

I have tried this after many years and I am quite pleased with the outcome, though it was a bit hectic.  Once the marzipan mix is prepared, forming into different shapes either by using rubber moulds or by hand can be done at ease.  The mix can be refrigerated wrapped with cling film for using it at a later date.

Ingredients:

• 4 cups almonds
• 4 cups sugar (powdered)
• 3 egg whites
• 2 tbspn rose water
• Food colours of choice
• ½ tspn cardamom powder
• 1 cup water
• Little Butter 

Method:

• Soak the almonds overnight.   Peel off the skin.
• Dilute the rose water in water.
• Blend the nuts to a fine paste using the diluted rose water and egg whites.
• Add half of the sugar while blending, so that the paste gets smoother.
• Transfer the almonds paste, remaining sugar to a non-stick vessel and keep it on a low fire.
• Keep stirring until it forms a smooth ball.
• Cool the stuff and knead it till soft.
• If it sticks use  little butter to knead.
• Divide the stuff into smaller parts and mix the colour of your choice.

• Using a rubber mould form different shapes.  Sprinkle powder sugar on the mould for the sweets to come out at ease.
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• In the absence of a mould, spread it in a greased plate and cut into square/diamond pieces.

Refrigerate the sweets in order to remain firm.

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