Boondi is another dessert that has seen refinement down history. Originally, said to have originated in Rajasthan, the fried chickpea flour dots sweetened with syrup are part of the temple offerings in many parts of northern India. Gradually, boondi began to be fashioned into ladoos, and finally into finer motichoor ladoos. But the acme of its refinement seems to have come about in the old Awadhi culture. Nugdi ke Ladoo at Ram Asrey in Lucknow are still an institution, the ultra fine, orange boondi as refined as the small dot or nuqta of the Urdu script. It's a dying legacy today-one that you need to bite into before it disappears.