04Using a slotted spoon, remove the balls from the milk and set them aside. Place the saucepan with the milk over medium-high heat and bring to a boil. Lower the heat and simmer, stirring occasionally so it does not boil over. Simmer until the milk is reduced to 2 cups, about 1 hour. Remove from the heat, stir in the remaining sugar and the rose water and return the cheese balls to the milk. Cover and refrigerate. To serve, divide the balls between 4 bowls, spoon some of the milk syrup around them and sprinkle with the pistachios.