Tirupati laddu

Tirupati Laddu, also known as Tirumala Laddu or Srivari Laddu (Śrīvāri Laḍḍū), is a popular laddu prasada offered as Naivedhyam to Venkateswara at Tirumala Venkateswara Temple in Tirupati, Tirupati district, Andhra Pradesh, India. This laddu is given as prasadam to devotees after they have had darshan at the temple. The preparation of this iconic sweet dates back to August 2, 1715, evolving from a loose sweet called "Manoharam" to its current form. The laddu is prepared within the temple's kitchen, known as Laddu Potu, by the temple board, Tirumala Tirupati Devasthanams (TTD). The kitchen employs over 600 people, including skilled cooks known as Pachakas. To maintain its authenticity, the laddu was granted a Geographical indication (GI) tag in 2009, preventing unauthorized reproduction. There are several variations of the laddu, including the regular Proktham Laddu and the special Asthanam Laddu, prepared on festive occasions. Despite measures to curb black marketing, the laddu remains in high demand, leading to strict distribution protocols. In 2024, the laddu was at the center of a controversy over allegations of adulteration, prompting investigations and widespread public reactions. The TTD responded with quality checks and a purification ritual to preserve the sanctity of the offering.

Tirupati laddu
Geographical indication
Tirupati Laddu on Indian stamp
Alternative names	శ్రీవారి లడ్డూ -- Srivari Laddu
Description	Laddu sweet offered as Naivedhyam to Lord Sri Venkateswara, at Tirumala Venkateswara Temple of Tirupati
Type	Foodstuff
Area	Tirupati, Andhra Pradesh
Country	India
Registered	2009
Material	Gram flour, cashew nuts, cardamom,
Official website	http://www.tirumala.org

History

The practice of offering laddus at the Tirumala Venkateswara Temple began on August 2, 1715. Initially prepared as a loose, chunky sweet known as "manoharam," the laddu underwent several modifications over the centuries. By the 21st century, it had gained significant prominence, becoming an iconic prasad associated with Lord Venkateswara. The preparation of this sweet has historical roots that trace back to the Pallava dynasty, with references in inscriptions from the 1480s. The current spherical form of the laddu was standardized under the Madras Government in 1940. Today, the preparation of laddus at the temple employs around 620 people, including 270 cooks, and modern methods have been adopted to enhance efficiency.

Geographical indication tag

To prevent black marketing of Tirupati laddus, in 2008, the Tirumala Tirupati Devasthanams registered for a geographical indication tag. In 2009, it obtained patent rights to Tirupati laddus under the category foodstuff under the GI Act 1999. This has prevented others from preparing or naming the sweet with the same name. In 2017, as part of their cuisine series, the India Post unveiled a postal stamp that commemorated the Tirupati Laddu.

Laddu potu

The kitchen where Tirupati laddus are prepared is referred since olden days as Laḍḍū pōṭu. It lies inside the Sampangi pradakshinam of the temple. The Potu is equipped with three conveyor belts used for carrying ingredients into the potu and finished laddus to the selling counters from Potu. Out of three conveyor belts the first one installed during 2007 can transfer only laddus and the second installed in the year 2010 can transfer both laddus and boondi. The third conveyor belt was installed in 2014 as a backup for the two conveyor belts should they malfunction. In olden days only fire wood was used to cook laddus, which was replaced by LPG in the year 1984.

Tirumala Tirupati Devasthanams prepare an average of 2.8 lakh laddus a day in laddu potu. At present, the potu has the capacity to make 800,000 laddus a day.

Dittam

Diṭṭam is the list of ingredients, and its proportions used in making of Tirupati laddu in adherence with Agamas. To meet the increasing demand for laddus, changes were made to Dittam six times in its history. At present the ingredients include Gram flour, cashew nuts, cardamom, ghee, sugar, sugar candy and raisins. Per day it uses about 10 tonnes of Gram flour, 10 tonnes of sugar, 700 kg of cashew nuts, 150 kg of cardamom, 300 to 500 litres of ghee, 500 kg of sugar candy and 540 kg of raisins used to prepare laddu. TTD procures all these items based on tenders on yearly basis.

Pachakas

Pachakas, traditionally known as "Potu Karmikulu," are the skilled cooks in the temples under the Tirumala Tirupati Devasthanams (TTD). They are responsible for preparing the Naivedyam, the sacred food offerings for the deities, and managing the temple kitchens. These cooks hold a significant position within the temple hierarchy, second only to the priests (Archakas) and scholars (Adhyapakas). Despite their important role, they have long been referred to as "Potu Karmikulu," a term they feel does not reflect the dignity of their work. The term "Pachaka," derived from Sanskrit, is preferred as it better honors their traditional and spiritual role in the temple. In the laddu potu alone, around 620 cooks work to prepare the laddus, with 150 being regular employees and over 350 on a contract basis, including 247 chefs.

Tirupati laddu variations

Proktham laddu

This laddu is regularly distributed to all the common pilgrims visiting the temple. It is small in size and weighs 65-75 grams. These laddus are prepared in large numbers.

Asthanam laddu

This laddu is prepared only on special festive occasions. It is large in size and weighs 750 grams. It is prepared with more cashews, almonds and saffron strands.

Kalyanotsavam laddu

This laddu is distributed to devotees who participate in Kalyanotsavam and in a few of Arjitha sevas. There is huge demand for these laddus. These are prepared in very few numbers when compared to the Proktham Laddu. Shelf life of the laddu is about to 15 days with the advanced packaging system implemented by TTD.

Laddu distribution

Due to high demand, both domestically and internationally, TTD noticed that Tirupati laddus were being sold at inflated prices in black markets. To address this, TTD identified middlemen involved in these activities and implemented measures to curb black marketing. Devotees can now receive laddus by presenting darshan tokens, and those not attending darshan must present an Aadhaar card to purchase up to two laddus per day. Additionally, TTD has expanded the distribution of laddus to affiliated temples and information centres in cities like Chennai, Bangalore, Amaravati and Visakhapatnam. These steps have improved access to laddus and reduced black market activities.

Controversies

On 19 September 2024, the Chief Minister of Andhra Pradesh, Chandrababu Naidu, claimed that the Tirupati laddu included contained Beef tallow, Fish oil, and lard in its ingredients during the administration of the former Chief Minister, Y. S. Jagan Mohan Reddy. The following day, a laboratory report from Gujarat suggested findings that some interpreted as confirmation of these allegations, leading to concerns among certain Hindu communities and devotees. The laboratory, established in 2009 by the National Dairy Development Board a statutory body of the Indian government, conducted tests that raised questions about the integrity of the prasadam served at the temple. A subsequent news report clarified that the claims were linked to a consignment of ghee produced by a Tamil Nadu dairy firm, with rejected batches of ghee not utilized in the preparation of the laddu prasadam. This clarification aimed to address concerns regarding the religious sanctity of the offerings.

Response to Allegations

In light of the allegations, the Tirumala Tirupati Devasthanams (TTD) took prompt action. The Central Health Ministry issued a show cause notice to the ghee-supplying company after one of the tested samples failed quality checks, indicating adulteration. Additionally, a purification ritual known as Shanti Homam was conducted at the temple to help restore devotees' confidence and ensure the sanctity of the prasadam. Former TTD chairman Y. V. Subba Reddy approached the Supreme Court, requesting the formation of an independent committee led by a retired apex court judge to investigate the claims. Furthermore, TTD established a sensory panel to assess food samples based on aroma, taste, and texture to mitigate future controversies related to prasadam quality.

The controversy surrounding the Tirupati laddu also drew reactions from various political figures and celebrities. Political leader Pawan Kalyan raised concerns about adherence to worship protocols under the previous administration, referencing incidents he claimed involved desecration of temples. Meanwhile, Tamil actor Karthi apologized to Pawan Kalyan for his earlier comments regarding the controversy, reflecting the political sensitivity surrounding the issue. Prominent actor Prakash Raj also contributed to the discourse by advocating for unity among the populace, stressing the need to respect religious sentiments amidst the ongoing debate.

In response to the allegations regarding the adulteration of the Tirupati laddu, Y. S. Jagan Mohan Reddy, head of the YSR Congress Party, called upon devotees across Andhra Pradesh to participate in special poojas on September 28, 2024. He urged the public to address what he termed false claims regarding the use of animal fat in the preparation of the laddu prasadam, highlighting the significance of restoring the temple's sanctity. Reddy expressed concern that the allegations could mislead devotees and tarnish the esteemed image of the Tirumala Tirupati temple. He stated that the sanctity of the temple and its offerings had been undermined by the claims, which he suggested may have been motivated by political interests. The YSRCP has denied allegations regarding the quality of ghee supplied to the temple, asserting that all protocols were observed by the Tirumala Tirupati Devasthanams (TTD). In a letter to Prime Minister Narendra Modi, Reddy emphasized that the processes in place at TTD were designed to ensure the quality of ingredients used in the preparation of prasadam. He reiterated that any ghee found to be substandard was not allowed into the temple's premises, underscoring the necessity to maintain the sanctity of the temple’s offerings amid the controversy.

Investigation Initiatives

Following the allegations, Andhra Pradesh officials announced the formation of a Special Investigation Team (SIT) to investigate the claims of adulteration in the prasadam. The team, comprising officers of IGP rank and above, was tasked with submitting a report to the government to inform further actions. This initiative aimed to thoroughly address any concerns about the quality of prasadam and maintain the trust of devotees in the temple's offerings. Social media also played a role in the controversy, with various platforms witnessing discussions and skits about the issue. Some content creators faced backlash for perceived insensitivity towards Hindu sentiments and were compelled to remove their videos in light of public criticism.

See also

• List of geographical indications in India

External links

• Kannan, Shilpa; Boominathan, Premanand (20 July 2016). "Tasting India's coveted holy sweet". BBC News. Retrieved 20 July 2016.