Lingkan Reang
Soak moong dal for 15 mins, drain, and set aside.
Melt jaggery with ½ cup water and set aside.
Roast beetroot and dal in ghee for 2 mins.
Add water, cook until absorbed and dal is soft.
Add jaggery water, coconut milk, and simmer for 5 mins.
Stir in cardamom, fry nuts, pour over kheer, and serve.