Craft and Care Behind the showmanship is meticulous craft. Making barfi is laborious: milk simmered slowly until it thickens, sugar balanced just so, the right amount of ghee to create that melt-in-the-mouth texture. Tamilyogi insists on sourcing ingredients carefully—milk from a nearby dairy, spices ground fresh, cashews roasted to the exact shade. He treats his apron like ritual vestments; a clean apron signals reverence for the craft. Customers notice. They return because the barfi tastes like effort—and like love.