In a pan, add 1¼ cup ghee and 1¼ cup semolina (rava), mix them together, and roast the semolina in the ghee on medium / medium low flame for about 10 minutes or so, till the semolina gets well roasted and turns golden in color.
To this, add in 2 ripe bananas, either pre-smashed or smash the bananas in there. Roast the bananas for 2-3 minutes on medium low flame.
Then add 2½ cups of hot milk to this. It's best to start heating up the milk on another stove, right when you start roasting semolina, so it will be properly heated up by the time you add it in. Alternatively you can also heat up the milk in the microwave. Either way, only add properly hot milk.
Mix in the milk, and then cook covered on medium low flame for 1-2 minutes, and then without the lid on for another 1-2 minutes. When you first add the milk, the mixture will be really liquidy, but then it will solidify, as the milk gets absorbed.
Finally add in 1¼ cup sugar, mix it in, and saute for another 3 minutes or so on medium low flame. When you add sugar, the sapaath will turn a little liquidy again, but in a few minutes, when done, it will have the consistency of really soft sheera.
Sapaath is best served warm.