Sheer Kurma Cake

Recipe created by Chef Naheed Peerzada

Eid is here and Sheer Kurma is probably the most awaited dessert of the year! So, here it is, the best of both worlds – A Sheer Kurma Cake by Chef Naheed.

Recipe Ingredients

Ingredient Weight
For the base:
Pillsbury™ Egg free tea time vanilla cake mix 1000 g
Water 380 g
Melted butter 100 g
Oil 100 g
Saffron essence Few drops
Saffron colour Few drops
For syrup:
Milk 500 g
All dry fruits chopped 200 g
Saffron essence Few drops
Elichi powder 5 g
Sugar 100 g
Dum ki seviya:
Seviya 500 g
Ghee 80 g
Water 100 g
Milk 100 g
Sugar 80 g
Elichi powder 3 g
Nutmeg powder 3 g
Pillsbury™ Ivory whip topping 1 kg
Saffron essence Few drops
Saffron Few drops


Method for the base:
  1. Mix all the above ingredients in a mixing bowl.
  2. Use a flat blade and mix at Speed 1 for a minute. 3.
  3. Scrape the sides of the bowl for even mixing.
  4. Mix for another 3 minutes at Speed 2.
  5. Bake at 160°C.
Method for the syrup:
  1. Soak the dry fruits in warm water before slicing them.
  2. Boil the milk with sliced dry fruits.
  3. Add rest of the ingredients and boil.
  4. Cool down completely.
Method for dum ki seviya:
  1. Roast the seviya in ghee.
  2. Add warm water and warm milk in the seviya while stirring continuously.
  3. Now, add sugar, elaichi and nutmeg powder.
  4. Mix well, cover and cook for about 7 minutes.
  5. Stir occasionally.
Method for topping:
  1. Whip Pillsbury™ Ivory Whipping Topping with saffron essence and colour.
  2. Whip it till soft peaks.
  1. Take cake slice, soak it with milk syrup and top it with dum ki seviya.
  2. Slice the dry fruits that were boiled in milk.
  3. Repeat this process till you achieve the desired height.
  4. Top it with Pillsbury™ Ivory Whipping Topping and dry fruits.
  5. Let the celebrations begin!


  1. Baking time depends on the batter weight.