Ingredients
| • | Ripe guavas,peeled | 1 kilogram |
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| • | Sugar | 1 cup |
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Method
Cut the guavas into four equal pieces and remove the seeds. Put the seeds in a sieve and pressing with a flat spoon so that all the pulp surrounding the seeds is extracted. Transfer the pulp into a bowl.
Blend the guava pieces to a smooth pulp and add the pulp removed from the seeds. You should have 2 cups of guava purée.
Grease a six-by-eight-inch aluminium tray.
Transfer the guava purée to a non-stick pan and place on medium heat. Add the sugar and cook, stirring continuously, for twenty minutes or till the mixture thickens and begins to leave the sides of the pan. By this time, the mixture will become quite hard to stir.
Transfer the mixture onto the greased tray and spread evenly. Level the top with a greased spatula. When it cools a little cut into squares or diamonds. Sprinkle sugar if needed
Cool and store in an airtight container.
Cut the guavas into four equal pieces and remove the seeds. Put the seeds in a sieve and pressing with a flat spoon so that all the pulp surrounding the seeds is extracted. Transfer the pulp into a bowl.
Blend the guava pieces to a smooth pulp and add the pulp removed from the seeds. You should have 2 cups of guava purée.
Grease a six-by-eight-inch aluminium tray.
Transfer the guava purée to a non-stick pan and place on medium heat. Add the sugar and cook, stirring continuously, for twenty minutes or till the mixture thickens and begins to leave the sides of the pan. By this time, the mixture will become quite hard to stir.
Transfer the mixture onto the greased tray and spread evenly. Level the top with a greased spatula. When it cools a little cut into squares or diamonds. Sprinkle sugar if needed
Cool and store in an airtight container.
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