Heat the pan over low heat. In a preheated pan, pour the flour, stirring and calcining.
Then add turmeric. From contact with hot turmeric will begin to actively give off its flavor. As soon as you feel the aroma, you can add butter and slowly pour in the milk (or a little water, if you do not use milk). During the infusion process, stir the mixture with a whisk. As soon as the mixture has become homogeneous and all lumps are eliminated, add boiling water. We take about enough water to cover all our “meatballs”.