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1. In a heavy 5- to 6-quart saucepan, bring 1 quart of the milk to a boil over high heat, stirring constantly to prevent skin from forming on the surface. Reduce the heat to moderate and, stirring frequently, cook for about 1½ hours longer, or until the milk is reduced to about ½ cup and is almost as thick as cream cheese.
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2. Watch carefully for any sign of burning (especially during the last half hour of cooking) and regulate the heat accordingly. Transfer the thickened milk to a marble slab, a large shallow metal roasting pan or a baking sheet. When it is cool enough to handle, knead it by pushing it down, pressing it forward several times with the heel of your hand and gathering it together into a ball.
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3. Repeat for 2 or 3 minutes, then slowly begin to add the Cream of Wheat, working it into the milk a teaspoon or so at a time. Continue to knead for about 10 minutes, until the milk mixture becomes firm and smooth. (If it begins to rumble, moisten it by rubbing your fingers with a little ghee before kneading further).
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4. Divide the kneaded mixture into 16 equal portions and pour the remaining ¼ cup of milk into a shallow bowl. Moistening your hands with the milk, roll each portion between your palms into a compact ball. Make the syrup in the following fashion:
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5. Combine the sugar, water and cream of tartar in a heavy 3- to 4-quart saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook uncovered and undisturbed for about 5 minutes, or until the syrup reaches a temperature of 220°F on a candy thermometer.
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6. Remove the pan from the heat and stir in the rose water and cardamom seeds. In a 10-inch karhai or a 12-inch wok , or in a heavy 6- to 8-inch skillet, heat the ghee to a temperature of 350°F on a deep-frying thermometer. Fry the milk balls in the hot fat 6 or 8 at a time, turning them about with a slotted spoon for 2 to 3 minutes, or until they are browned on all sides.
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7. As they brown, remove the balls from the oil with a slotted spoon and place them in the warm syrup to steep while you fry the remaining batches. Soak the milk balls in the syrup for at least 4 hours before serving them on a deep platter with the syrup poured over them.
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