Amaravati: The Tirupati laddu, a beloved offering at the Tirumala Venkateswara Temple, is made daily using 400-500 kilograms of ghee and 750 kilograms of cashews. This sweet treat has been a part of the temple’s rituals since 1715, according to a report by Amar Ujala.
However, the laddu has recently come under scrutiny due to a report revealing concerning ingredients.
Preparation method of Tirupati laddu
In addition to ghee and cashews, the preparation of the laddu involves ten key ingredients — high-quality ghee, sugar, sugar powder, cashews, cardamom (elaichi), camphor (kapoor), and raisins. Each day, approximately 500 kilograms of raisins and 200 kilograms of black cardamom are also included in the mixture.
Tirumala Tirupati Devasthanams (TTD), which oversees the preparation of the laddu, assures that strict guidelines and quality checks are in place.
Before distribution, the first batch of laddus is offered to God as a part of the temple’s rituals. Following this sacred offering, the laddus are distributed among the devotees who visit the temple.
What reports suggest
A report published by the Centre for Analysis and Learning in Livestock and Food, part of the National Dairy Development Board, revealed the presence of foreign fats, including lard (pig fat), tallow (beef fat), and fish oil, in the laddu.
This analysis was conducted on samples of cow ghee used for making the laddu during the tenure of the YSR Congress Party (YSRCP) government. The report also found vegetable fats from sources such as coconut, linseed, rapeseed, and cottonseed in the samples.
This investigation was initiated following complaints about a change in the taste of the laddu prasad. In June, Andhra Pradesh government appointed senior IAS officer J Syamala Rao as the new executive officer of the Tirumala Tirupati Devasthanams (TTD).
As part of efforts to improve the quality of the laddu, an inquiry was initiated to address issues related to its taste and texture.
Currently, TTD prepares and distributes approximately 300,000 laddus daily at Tirumala. Previously, cow ghee was procured at Rs 320 per kilogram from a contractor who has since been blacklisted. TTD is now sourcing ghee from the Karnataka Milk Federation at Rs 475 per kilogram. The temple earns around Rs 500 crore annually from the sale of these laddus.
