Lookbook

A week on the farm

From the 4.45 am milking to the last ladle of ghee: the cows, the churn, the fire and the shop counter on Amin Marg, photographed over one week in winter.

02Churned from curd, cooked on wood fire

05Gir cow bilona ghee, 500 ml · Glass jar · danedar · this month’s batch

06Gir cow bilona ghee, 1 litre · Glass jar · danedar · wood-fire cooked

07Bilona ghee in a clay matki · 1 kg · sealed with cloth and twine

08Ghee and gur festive box · 500 ml ghee · 500 g Kolhapuri-style gur

09White makhan, hand-churned · 250 g · unsalted · churned today

10Malai paneer · 500 g · pressed this morning

11Matka dahi · 1 kg · set overnight in clay

12Kathiyawadi masala chaas · 1 litre · jeera, ginger, green chilli

13Kesar peda · 500 g · our milk, Kashmiri saffron

14Thabdi peda · 500 g · slow-cooked, caramel brown

15Kesar elaichi shrikhand · 500 g · hung curd · saffron

16Kesar rasmalai · 6 pieces · in thickened saffron milk

Sixty-four Gir cows, one churn, and an early start.

Milking begins at 4.45 am. The curd set the night before is churned by 6, the makhan goes onto the wood fire by 7, and the ghee is ladled into jars by noon. The cows graze on our own fodder fields along Kalawad Road.

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Know when the new batch is ready.

A WhatsApp note each week: the ghee batch, the sweets of the weekend, farm days.