1-kilo pulp (1
� kilo guava) 1-kilo sugar
4 grams citric acid 50
grams butter
Salt for tastes
PREPARATION:
Cut guava
fruit in to small pieces and pressure-cook them for 4 whistles. Cool and shift
the pot and add sugar and mix well. When sugar dissolves add citric acid and
stir till it thickens. When it thickens and leaves the sides of the pot
remove. Grease a thali and pour the contents and press. Sprinkle almond,
pistachio and cashew nut pieces and when cool cut in to pieces and wrap it in
butter paper and keep it in an airtight container. It can stay for 5-6 months
without refrigerator.
Note:
Apple and
mango cheese can be prepared in the same way. Only add 750 grams sugar.
