At the center of a heated controversy surrounding Tirupati laddoos, the iconic prasadam offered at the Sri Venkateswara temple in Tirumala, is the quality of ghee used in its preparation. Andhra Pradesh Chief Minister Chandrababu Naidu recently stirred the debate by citing a lab report that claimed traces of fish oil and beef tallow were found in the ghee procured during the rule of the YSR Congress Party (YSRCP). This revelation has raised concerns about the quality of laddoos served to thousands of devotees each day, bringing into focus the sudden halt in the supply of Nandini ghee last year.
The Role of Ghee in Tirupati Laddoos
The quality of ghee plays a crucial role in determining the taste and authenticity of the famous Srivari laddoos, which are an integral part of the offerings at the Tirumala temple. Managed by the Tirumala Tirupati Devasthanams (TTD) board, the temple produces nearly 3.5 lakh laddoos each day, requiring around 400-500 kg of ghee. For nearly 15 years, the laddoos were prepared using Nandini ghee, supplied by the Karnataka Milk Federation (KMF), which was known for its high-quality standards.
The Halt in Nandini Ghee Supply: Tirupati Laddoo
In 2023, the Jagan Mohan Reddy-led YSRCP government decided to halt the procurement of Nandini ghee, citing pricing issues. The KMF did not participate in the bidding process due to a hike in milk prices, which made it difficult to provide ghee at a competitive rate. The Karnataka government had recently approved a Rs 3 per litre increase in the price of Nandini milk, which directly impacted the cost of ghee production.
As a result, the TTD awarded the contract to the lowest bidder, sparking widespread concerns over the quality of the ghee being used. K Bheema Naik, President of KMF, voiced his concerns, stating, “The laddoos will not be the same anymore. Nandini offers the highest quality ghee available on the market, undergoing rigorous quality checks to ensure its purity. If another brand is providing ghee at a lower price than Nandini, it raises concerns about whether the quality standards are being compromised.
Political Accusations and Quality Concerns
Naik’s remarks triggered a political blame game, with the Bharatiya Janata Party (BJP) accusing the Siddaramaiah-led Congress government in Karnataka of meddling in the affairs of the Tirupati temple. Allegations surfaced that the YSRCP government pressured the temple board to source the ghee from another brand, potentially compromising the quality of the laddoos. These accusations fueled a wider debate on whether political decisions were affecting the sanctity of the temple’s prasadam.
Chandrababu Naidu’s Claims and Resumption of Nandini Ghee Supply
The controversy escalated when Chandrababu Naidu, citing a lab report, claimed that ghee procured during the YSRCP regime contained traces of animal fat, including fish oil and beef tallow. This revelation intensified concerns about the quality of the laddoos, with many devotees questioning the purity of the prasadam.
However, after the Telugu Desam Party (TDP) stormed to power in Andhra Pradesh in the July Assembly elections, winning 167 seats in alliance with the BJP and Janasena, Naidu took swift action. Under his directive, the KMF resumed supplying Nandini ghee to the TTD in August 2024, aiming to restore the laddoo’s traditional taste and quality.
Naidu’s focus on improving the quality of the laddoos has been widely welcomed by devotees and temple authorities alike. The decision to bring back Nandini ghee is seen as an effort to ensure that the laddoos remain authentic and free from any quality compromises.
The Making of the Iconic Tirupati Laddoos
Producing the Tirupati laddoos is no small feat. Every day, the TTD requires a large amount of high-quality ingredients to prepare the prasadam, including:
- Ghee: 400-500 kg
- Cashew nuts: 750 kg
- Raisins: 500 kg
- Cardamom: 200 kg
Each laddoo costs around Rs 40 to produce, and the use of premium ingredients, particularly ghee, is essential to maintaining the laddoo’s rich flavor and texture.
Conclusion: Tirupati Laddoo
The controversy over the ghee used in Tirupati laddoos has not only highlighted the importance of quality in the preparation of prasadam but also sparked a political debate that transcends state boundaries. The resumption of the Nandini ghee supply following Chandrababu Naidu’s directive is a welcome development for devotees who value the authenticity of the laddoos. As the Tirumala temple continues to attract millions of visitors, ensuring the purity and taste of its offerings remains a top priority.
In the end, the row over ghee quality serves as a reminder of the deep cultural and religious significance attached to the Tirupati laddoo, a symbol of devotion and faith for millions of people across India and beyond.
