Take the milk in a saucepan and turn the heat on medium-low and let it come to a simmer.
On another stove, take ghee and sooji in a pan or kadai on low-medium heat.
Start mixing and roasting the semolina. As it heats up, ghee will melt. At this time add saffron and nut.
Roast the sooji with stirring constantly until the slight color change and aromatic. In the beginning, sooji feels heavy while stirring. Keep stirring and cooking. When roasted it feels very light and bubbly while stirring. Ghee starts to ooze out from the sides. It takes around 7-8 minutes.
Add chopped mango. Mix and continue cooking for 2-3 minutes or until mango pieces are soft and some of them are almost mushy.
Add the warm milk slowly and do stir the mixture at the same time to avoid lumps. Be careful, the mixture may get bubbly and may splutter.
Cook with stirring continuously until all the liquid is absorbed. It takes around 2-3 minutes only.
Add sugar. Mix, as the sugar melts it becomes loose and runny.
Keep stirring and cooking till it thickens again. Sheera starts to leave the sides of the pan, ghee starts to ooze out from the sides. Serve mango halwa hot or warm.
Notes
Roasting Sooji: This is the most important step to get the best texture of sheera. Roast with stirring continuously until they are light, fluffy, slightly golden and aromatic.
Low-medium heat: During the entire mango sheera making process, keep the heat low-medium. If you have kept the heat medium to high, semolina will get color soon without being properly roasted.
Stir constantly: Whether it’s the sooji roasting process or after adding water, sugar you’ll need to stir constantly from start to finish. You can’t do other tasks simultaneously. Focus on making mango halwa only.
Milk temperature: Always add hot/warm milk. Never add cold, room temperature milk.