A massive controversy erupted in Andhra Pradesh after Chief Minister N Chandrababu Naidu alleged that animal fat was used in Tirupati temple laddus during the previous YSRCP government led by YS Jagan Mohan Reddy.
The TDP claimed that laboratory reports have detected adulterated oil containing “beef tallow” in the ghee used for making Tirupati prasadam. However, the YSRCP rejected the allegation and termed it “malicious”. According to TDP, the adulteration has been confirmed by a Gujarat-based livestock laboratory.
What is the origin of Tirumala laddu?
The story goes that laddu first entered the naivedyam of Lord Venkateswara over 300 years ago. According to reports, the temple at Tirupati started offering the laddu to the Lord and as prasadam to devotees in 1715. The Tirumala Tirupati Devasthanam (TTD) has a geographical indication tag granted to it. This prevents anyone else from selling the sweetmeat and grants the TTD patent rights on it. The laddu is offered to Lord Venkateswara, who is worshipped as a form of Lord Vishnu.
Ingredients and cost of laddu
Every six months, the TTD procures through e-tender at least 1,400 tonnes of ghee, among a range of ingredients, to roll out the popular laddu prasadam. The laddus are reportedly made of ghee, chickpea gram flour, sugar, small sugar cubes, cashew nut, cardamom, camphor, and raisins.
According to Indian Express, at least 400-500 kg of ghee, 750 kg of cashew nuts, 500 kg of raisins, and 200 kg of cardamom are used daily to prepare the laddus and other offerings to the Lord. The ghee’s quality is reportedly tested on several parameters, including moisture content, aroma, free fatty acids, mineral oil, foreign colours, melting point, and rancidity.
According to Tirupati Balaji Travels, laddus are available in small, medium and large sizes which weigh 40, 175 and 750 grams respectively. The small laddus are given to devotees for free in the Venkateswara temple. The medium ones cost Rs 50 per laddu and the large ones cost Rs 200 each.
How is the Tirupati laddu made?
These laddus are made in the temple kitchen and the area is called Laddu Potu. The cooks need to shave their heads and wear a single clean cloth while in the kitchen. Over 600 cooks are appointed to make the laddus. The first laddu of each batch is offered to the Lord. It is then mixed with the rest of the preparation and distributed to the devotees.
Three kinds of laddus
The temple kitchen produces three types of laddus: Asthanam, Kalyanotsavam, and Proktham. Asthanam laddus—made with saffron strands, cashews, and almonds—are prepared only on special occasions such as festivals. Kalyanotsavam laddus are larger and meant for those participating in the Kalyanotsavam Seva, while Proktham laddus are the standard offerings distributed to pilgrims.
We prepare up to 3.5 lakh laddus on average daily, and up to 4 lakh on special occasions or festivals,’’ R Srinivasulu, the head of the Lord’s kitchen, had told The Indian Express last year.
Discover the latest Business News, Sensex, and Nifty updates. Obtain Personal Finance insights, tax queries, and expert opinions on Moneycontrol or download the Moneycontrol App to stay updated!
