Add the condensed milk and the milk to a saucepan and bring the mixture to a boil. Reduce heat and add the unsweetened cocoa powder and whisk to remove any lumps. Turn off the heat and keep aside.

In a heavy based kadai/pan, heat the ghee and roast the semolina on a very low heat for about 3-4 minutes. Take care to see that the semolina does not burn so keep an eye out. Add the freshly boiled milk mixture and whisk everything continuously to prevent lumps from forming.

Cook the mixture on a low heat till it thickens. This will take a few minutes considering the ratio of semolina to liquid that we are using. You can add the slivered almonds now or use them only for garnishing. You can also add the chocolate chips at this stage unless you want to use them to garnish. When the sheera has thickened, turn off the heat and cover it for about a minute or two.

Serve hot garnished with chocolate chips and the slivered almonds.