In cookery, what name is given to a cooked mixture of equal parts of butter and flour?
Beurre manié Beurre manié Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use. Beurre manié is also used as
Sukhdi Sukhdi Sukhdi is an Indian sweet made from wheat flour and jaggery in ghee. Sukhdi is a staple snack like biscuits available in most of the Gujarati households.It is also cooked on auspicious days or on festivals. Originally from Gujarat, it is also cooked in Rajasthan. Sukhadi is made from Ghee (clarified butter), wholewheat flour and jaggery. The wholewheat flour is roasted in ample amount of ghee till it turns aromatic and brownish. Grated jaggery, in equal amount of flour is added to the mixture after removing pan from the heat, and stirred to make a mixture that is transferred