Lingkan Reang
Soak cashews and pista in warm milk for 1 hour, then drain and reserve the milk.
Grind cashews and pista separately with reserved milk into smooth pastes.
Cook sugar and water to a one-string consistency, then add the respective pastes and cook until thickened.
Mix in cardamom, saffron (for cashew), or green colour (for pista) and ghee, cook until the mixture leaves the pan’s sides.
Cool, knead into smooth doughs, and roll cashew dough into a rectangle, place pista dough as a log on top.
Roll tightly, pinch edges, smoothen, cut into portions, and store in an airtight container.