Produced by: BT Desk Designed by: Manoj Kumar
Recent lab tests have sparked outrage after detecting foreign fats like lard and tallow in the ghee used for Tirupati laddus. Accusations from the TDP allege adulteration during the YSRC regime, creating a political storm.
The Tirupati laddu has been a divine offering since 1715, becoming a hallmark of temple traditions. Its Geographical Indication (GI) status ensures that only TTD can produce and distribute this sacred sweet.
Laddus are crafted in the temple’s kitchen, called the 'Potu,' by reportedly over 600 cooks who follow strict hygiene rituals. The first laddu of each batch is offered to the deity before being shared with devotees.
The sacred recipe, reportedly altered only six times in history, combines ghee, chickpea flour, sugar, and select dry fruits like cashews and raisins. These ingredients ensure the laddus’ distinct taste and texture.
On a typical day, about 3 lakh laddus are produced, rising to 4 lakh during festivals. This high-volume operation reportedly generates around ₹500 crore in annual revenue for the temple, making it a major economic driver.
Each laddu undergoes rigorous testing in a state-of-the-art lab, ensuring precise amounts of key ingredients and strict adherence to its iconic 175-gram weight, maintaining its renowned quality.
The temple offers three types of laddus: Asthanam, Kalyanotsavam, and Proktham. Asthanam laddus, laden with almonds and saffron, are reserved for special occasions, while Proktham laddus are the standard daily offerings.
While small laddus are offered for free, medium-sized ones are priced at ₹50, and large laddus cost ₹200. This tiered system ensures that devotees from all walks of life can partake in this sacred offering.