Cut guavas into eights and steam them over boiling water for
about 45 minutes.
In a heavy 3litre saucepan combine the guavas and sugar and mash
the fruit to a pulp.
Place the pan over low heat and stir till sugar melts. Remove
from the heat.
In a small frying pan heat the ghee on medium flame and add the
ginger, cumin seeds and fennel seeds, and fry until brown.
Now pour this over the guavas, along with salt and chilli powder
and stir well.
Cool it to room temperature, transfer it to a glass jar and seal
Store, refrigerated, for up to 2 weeks.