If you get the measurements right and cook it with lots of passion, shira will turn into holy prashad which is as good as to become offerings of the Gods.
Medium semolina: 1 cup
Sugar: 2/3 cup (take 1 cup if you have sweet tooth, I prefer my sweets less sweet)
Milk: 2 cups (i know some people add water, but go with full amount of milk, will enhance the flavour)
Ghee / clarified butter: 2/3 cup
Almonds + Cashew nuts: handful (rough chopped)
Cardamom powder: 1/4 table spoon
Fully ripe banana: 2/3 cup
Rough chop cashew nuts and almonds. Peel banana and cut it into half now slice it up so that pieces are 5cm thick.
Mix sugar with milk and keep it on low heat and allow it to boil in the mean time do the following and turn the milk's heat off as soon as it starts to boil.
Take thick bottom pan, add ghee and let it melt and get hot. Add chopped nuts and turn the flame on low-medium and let it roast until it starts to change the colour.
Roast it on low flame until it turns pinkish brown. It will take about 10 minutes.
Milk should be ready now and make sure sugar is melted in the milk. Slowly add milk to semolina and keep stirring. Take care of hot fumes when you add milk into the pan.
Let semolina get cooked in the milk and milk starts to evaporate. Add banana after 1minute.
Mix well. Stir on low flame until semolina has soaked all milk. If you think semolina is still dry, you can choose to add little bit more warm milk. Make sure you adjust the sugar accordingly.
Stir for couple of more minutes and semolina and milk mixture has now turned into beautiful shira.
Turn the heat off and add cardamom powder. If you are severing as prashad, add some tulsi leaves. Finally serve in small bowls and enjoy.