gms. Ripe Guava Pulp: Boiled & Puréed & Well Strained • Water (RT) or As Required- To boil & pressure cook the Guavas until soft • Salt: Not Required, if using Salted Butter • Sugar: Granulated • tsps Fresh Lemon Juice • Butter: Salted- (The Ratio is 1:1 ie. For 1 Cup of Guava Purée it’s 1 tbsp of Butter) • Baking Tray/Dish: To Set & Cool Down the Perad, until its ready to be sliced up