Clean, trim and cut guavas in 4 parts.
Boil them in water until they become soft.
After boiling drain and scoop out the seeds carefully.
Sieve the seeds with little water to collect any remaining pulp from the seeds.
Cut beetroot in small pieces.
In a grinder collect boiled guava pieces, beetroot pieces and the collected guava pulp.
Grind them into smooth paste.
Transfer the mixture into a cup or measuring jar to measure the quantity because we need same amount of sugar.
Measure and transfer to a heavy bottomed saucepan.
Add same amount of sugar. If your guavas are very sweet then reduce the sugar quantity.
Cook in medium low heat, by frequently stirring.
After 30 minutes of cooking.
Continue to cook for more 10 minutes and then add 1 teaspoon of cocoa powder.
Mix and stir continuously to make the mixture thick.
Add lemon juice and check the consistency of the mixture.
When the mixture becomes too thick, you fill hard to stir the mixture and it will not stick in the bottom any more, remove from heat.
I cook the mixture total 50 minutes in low heat to get the desired consistency.
Take a square or rectangular dish, grease with little oil and transfer the mixture to the dish.
Smooth the top with a spatula and let it cool for sometime.
When it cools a little bit, cover and keep in the refrigerator for 2 hours.
Take out the dish, cut in rectangular shape with knife and again keep in the refrigerator for 3 hours.
At the time of serving take out, transfer in dish and serve.
