Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 4 | Teacup | Guavas (Amrud, Peru) | Pulp (6 to 8 large guavas will be necessary) |
| 2 | Teacup | Water | Boil in water |
| 4 | Teacup | Sugar, Table | (quantity of sugar is the same as that of pulp) |
| 1 | Teaspoon | Citric Acid | or lime juice |
| Little | Essence | Cochineal - optional | |
| 2 | Tablespoon | Butter | optional |
Method
Wash, boil guavas in water very slightly and peel.. Drain out the water into a pan and keep aside. Press the guavas through a sieve and keep the pulp aside. Boil the seeds and all that remain in the sieve in the drained water and pass through a sieve when done. Mix the pulps thus obtained.and put in a pan with sugar, citric acid or lime juice, cochineal and butter.
Cook on slow fire stirring inyermittently. When the mixture leaves the sides of the pan, it is ready. Spread it on a flat dish and cut into desired pieces after the cooked mixture, which is called Perad. (Guavas are called 'peru' in Konkani. -after it is cooled.
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