When I think of guavas, they transport me back to childhood, when we used to have truckloads of them from our home garden in the backyard. Some fours trees used to fruit during the 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 used to enjoy raw guavas with salt and chili powder. That childhood memory inspires this recipe.
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 an 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 seeds 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 an 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 eye at this stage, the mixture can burn or stick to the pan)
- The consistency should be a 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 a microwave or double boiler on the 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 keep on a wired rack to set
- Repeat till all the truffles are ready
Indian and Fusion Recipes 