Guava Stew

• 1/2 kg guavas (big ripe ones even a slightly over ripe but unfermented guavas will do)
• water
• 4 1/4 cups milk, divided
• 1 tablespoon cornflour (or more if thicker custard reqd)
• 12 teaspoons sugar
• 1 teaspoon vanilla essence

1. Boil the guavas till cooked.
2. Cool.
3. Remove the centre pulp with seeds and cut the outer fleshy part (with the skin) into bite sized pieces.
4. Strain the inside pulp through a metal sieve.
5. Mix with the fruit.
6. Bring the 4 cups milk to a boil and then simmer for around 2 minutes.
7. Add the sugar and stir till sugar dissolves.
8. Dissolve the cornflour in the 4 tbsp milk (use more if need be) and add to the simmering milk.
9. Stir well so that no lumps form.
10. Add the vanilla essence once the custard thickens.
11. Add the guava and mix.
12. Taste for sweetness and adjust accordingly.
13. The custard should not get too thick as it is meant to be like a stew (the consistency of pancake batter with the guava pieces floating in it).
14. So take it off the fire before it thickens too much. (But you can make it thick if you prefer it that way)
15. Serve chilled.
16. Enjoy!

guavas, water, milk, cornflour, sugar, vanilla essence

Taken from www.food.com/recipe/guava-stew-86082 (may not work)