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1
Heat 8 cups of the milk in a large kettle until it just boils.
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2
Remove from the heat and stir in the lemon juice.
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3
Set aside for 5 minutes.
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4
Line a large colander with a triple layer of cheesecloth and pour the curdled milk through.
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5
Drain for 30 minutes.
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6
Lift up the cloth's edges and gently twist, wringing out as much liquid as you can.
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7
Turn curds out onto a smooth surface and knead for 5 minutes.
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8
Add the semolina and continue to knead until the curds are smooth and your hands feel greasy, 3 to 4 more minutes.
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9
Form the mixture into 12 balls of equal size.
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10
Set aside.
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11
In a saucepan, combine 2 cups of the sugar with 4 cups of water and bring to a boil.
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12
Lower the heat and simmer 5 minutes.
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13
Put the cheese balls and cardamom into the pan.
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14
Simmer uncovered until the balls swell and become spongy, about 1 hour.
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15
Remove the balls with a slotted spoon and discard the syrup and cardamom.
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16
Place the balls in another saucepan with the remaining milk and allow them to cool completely, about 15 minutes.
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17
Using a slotted spoon, remove the balls from the milk and set them aside.
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18
Place the saucepan with the milk over medium-high heat and bring to a boil.
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19
Lower the heat and simmer, stirring occasionally so it does not boil over.
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20
Simmer until the milk is reduced to 2 cups, about 1 hour.
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21
Remove from the heat, stir in the remaining sugar and the rose water and return the cheese balls to the milk.
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22
Cover and refrigerate.
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23
To serve, divide the balls between 4 bowls, spoon some of the milk syrup around them and sprinkle with the pistachios.
