Soan papri is unlike any other sweet. Flaky, layered, almost like a solid piece of candy floss, and it collapses the moment you bite it.

The texture is the whole trick, and it is genuinely difficult to make, which is why almost nobody attempts it at home.

Serve it with tea, offer it to guests, or take a box when visiting someone. It is a standard festival gift in India for good reason. Cardamom-scented and topped with pistachio.

Stocked at Curry Corner, North Melbourne.