When I think of guavas, they transport me back to the childhood, when we use to have truckloads of them from our own home garden in the backyard. There were fours trees which use to fruit during winter season. After distributing to neighbours and relatives, we still used to have loads left for my grandmother to make jams and jelly with them. We use to enjoy raw guavas with salt and chili powder. This recipe is inspired by that childhood memory.
Ingredients
- Guava(ripe) – 3
- Sugar – 1 cup
- Lemon juice – 1 tbsp
- Dark chocolate – 100 Gms
- Salt – a tsp
- Chili Powder – 1 tsp
Serves – 12 pieces
Process
Step 1 – Making Guava Filling
- Wash, the guavas and steam them in idli steamer for 5-7 minutes
- Remove the skin and separate the inner pulp with the seeds from the outer pulp
- Pulse the outer pulp in a food processor into a fine paste
- Now take the inner pulp with sees and mash it
- Pass it through a sieve to separate the seeds from the pulp
- Now take the guava pulp in a thick-bottomed pan and add equal quantity of sugar and cook on slow flame
- Add a teaspoon of salt and a teaspoon of lemon juice for enhancing flavors
- Keep cooking and stirring, till the mixture solidifies, starts to leave side (keep a close at this stage, the mixture can burn or stick to the pan)
- The consistency should be little less thick than guava cheese
- Spread this mixture on a greased tray and let it cool
Step 2 – Melting dark chocolate
- Cut the dark chocolate into small pieces and melt it either in microwave or double boiler on stove
- Mix salt and chili powder as per taste
Step 3 – Making the truffles
- Take small portions of the guava mixture and make small balls
- Dip these balls in the dark chocolate mixture and let it cool
- Repeat till all the truffles are ready
