The popular Indian dessert Soan Papdi or Patisa features a flaky texture that's firm to the touch, but almost instantly dissolves in your mouth. This video that shows how soan papdi is made explains the science behind it's thread-like structure.
If you want to try making this at home, here is chef Sanjeev Kapoor's recipe:
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 g ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp milk
1/2 tsp cardamom seeds crushed coarsely
2 tsp charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk as shown in introduction. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in airtight container.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks