Lingkan Reang
Soak raw rice for 4 hours, strain, dry, and grind into fine powder.
Boil jaggery and water, strain, and cook to soft ball stage.
Gradually add rice flour to the jaggery syrup, mixing well.
Stir in cardamom powder and ghee.
Let the mixture ferment at room temperature for 2 days.
Form small balls, flatten with a hole, and deep fry until golden.