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The first-ever all-haredi paratrooper company was sworn in at an IDF ceremony at the Western Wall in Jerusalem last Thursday. The ceremony was held just one month after the new haredi recruits to the paratrooper company arrived at the Bakum (induction center) for new service members. Nimrod Aloni 'I am proud to welcome the first haredi company becoming part of our brigade,” said Paratrooper Brigade commander Col. Nimrod Aloni. “I don't have a slightest doubt that a new company will be professional and strong, both physically and spiritually.

Watch: First all-haredi paratrooper company sworn in at Kotel. One month after being inducted, haredi paratroopers sworn in at Western Wall. Arutz Sheva Staff, 06/02/17 10:19. Jul 12, 2010  Unlimited DVR storage space. Live TV from 60+ channels. No cable box required. Cancel anytime.

From now on, you will be paratroopers. I wish you great success, you are true pioneers.” In a statement by rabbis associated with the Nahal Haredi Foundation, which provides support to haredi soldiers, the foundation praised the new paratroopers as trailblazers. 'Today we have witnessed a historical moment. This new haredi company in the IDF will continue the process of integration that was started by the Netzah Yehuda (Nahal Haredi) Battalion. One can be professional soldier and in the same time a practicing haredi Jew'.

Method: • Make paneer as instructed, hang in muslin for 1 hour, but do not press it. • Boil water, add 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigorusly. Knead paneer until very smooth with in the cloth.

Make into walnut sized balls, flattening them a little, like a peda or a small burger. • Adding to boiling water/sugar water and boil at high flame and the rasgullas will be ready in 10 min • Remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.serve garnished with flakes of almonds. 148 reviews so far Prep time 15 mins Cook time 15 mins Total time 30 mins Author: Vahchef Main Ingredient: Milk Servings: 4 persons Published date: March 09, 2019 Ingredients used in Rasmalai • Blanched almonds, thinly cut into slivers - 5-6 number. • Green cardamom seed powder or a little rose essence - 1 tea spoon. • Sugar for rabadi - 4 tablespoons.

• Milk for making rabri - 1000 ml. • Water - 6 cups. • Sugar - 1 cup.

• Soft paneer made from milk - 1000 ml. Method: • Make paneer as instructed, hang in muslin for 1 hour, but do not press it. • Boil water, add 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigorusly. Knead paneer until very smooth with in the cloth. Make into walnut sized balls, flattening them a little, like a peda or a small burger. • Adding to boiling water/sugar water and boil at high flame and the rasgullas will be ready in 10 min • Remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.serve garnished with flakes of almonds.

Indian Desserts are invariably a fundamental element of Indian cuisine, primarily milk based Sweets possess a major place in the Indian delicacies. There's an amazing variety of Indian Desserts region wise and their very own special way of cooking customarily. Every festival or celebration at any home, sweets leave a sweet taste in mouth after finishing the full course of meal and each and every festival or occasion carries a predominant importance in preparing the sweet dish. A lot of the different sweets and desserts are easy and simple to make. A few of the Indian sweets and desserts are rich and depend heavily on sugar, milk or condensed milk, cream and a lot of dry fruits Rasmalai or rossomalai is a sweet received from the Indian Subcontinent. The sweet is of Bengali origin.