Sacred Core Of Belief Defiled: News Of Animal Fat In Tirumala Prasadam Has Shaken Venkateswara Bhaktas Everywhere

Copies of a document which the Telugu Desam Party claimed was the report of the tests conducted on the prasadam at the National Dairy Development Board in Gujarat has been made public. This document says that the ‘sample’, which in the current case is the Tirupati prasadam, did indeed contain beef tallow, lard, and fish oil. 

Beef tallow is the fat of a cow and lard is the fat of pork. 

Hindus all over the country have expressed their utter disbelief and shock, upon hearing the news.

The Tirupati laddu, offered as prasadam at the Tirumala Venkateswara Temple, is more than just a sweet delicacy. It holds deep religious, historical, and cultural significance for millions of Hindu devotees. Devotees consider it a divine blessing from Lord Venkateswara, the presiding deity of the Tirumala hills.

The laddu is an integral part of the temple's identity, with its rich history interwoven with the evolution of the temple itself.

The History

While the temple itself dates back to ancient times, the formal introduction of the laddu came with the intention to offer a sweet made with ingredients that devotees could easily associate with purity and divine blessings. The laddu, made from gram flour, ghee, cashews, raisins, sugar, and cardamom, is believed to have been chosen because of its simple yet rich combination, suitable for both sustenance and religious offerings.

Some sources say the tradition of offering a laddu to Lord Venkateswara at Tirumala dates back to August 2, 1715, but it was only in 1940 that the offering took its current form as the iconic Tirupati laddu. For Hindus, receiving the laddu is akin to receiving the blessings of Lord Venkateswara. The offering of food in Hindu temples, known as naivedyam, symbolises the act of giving back to the deity a part of what is received from him. When the naivedyam is offered to the deity and then distributed as prasadam, it represents the divine returning blessings to the devotees.

The Tirupati Laddu holds even more significance because of the legend of Lord Venkateswara, who is said to have taken on a heavy debt from Kubera to marry Padmavathi Devi. The act of offering donations to the temple and receiving the laddu is seen as an indirect way of repaying that celestial loan. For many devotees, it is more than a sweet treat — it's a connection to their faith and a manifestation of their devotion.

The Tirumala temple prepares three types of laddus: the Asthanam laddu, the Kalyanotsavam laddu, and the Proktham laddu. The Asthanam laddu, weighing 750 grams, is made for special festivals and distributed only to dignitaries like the President or Prime Minister. It uses higher quantities of cashew nuts, almonds, ghee, and saffron for a richer taste.

The Kalyanotsavam laddu is given to devotees who participate in the Kalyanotsavam and Arjitha Seva rituals and is considered tastier. Finally, the Proktham laddu is the standard laddu, weighing 175 grams, distributed to all pilgrims at a subsidised price of Rs.10 per laddu, with pilgrims allowed two after darshan.

Nandamuri Taraka Rama Rao (N.T. Rama Rao), the legendary actor-turned-politician and former Chief Minister of the erstwhile Andhra Pradesh state, played a critical role in preserving the quality and integrity of the Tirupati laddu. During his tenure as Chief Minister in the 1980s, he focused on the management of the Tirumala Tirupati Devasthanams (TTD), the trust that manages the temple.

NTR ensured that the quality of the ingredients used for the laddu remained top-notch. His administration introduced strict guidelines for procurement and preparation, ensuring that every ingredient met the highest standards of purity and hygiene.

NTR’s legacy with the Tirupati temple goes beyond the laddu. He was instrumental in improving the facilities for pilgrims and enhancing the temple's infrastructure, which led to more devotees being able to access the temple and receive the sacred laddu as prasadam. Even today, powerful people carry along with them copies of recommendation letters to have their extra share of laddus.

Over the years, the Tirupati laddu has grown from being a small-scale temple offering to a large-scale operation, capable of meeting the demands of millions of devotees. Today, on average, the TTD makes around 3,00,000 laddus daily, especially during peak seasons and festivals. Despite this massive scale, the temple authorities have maintained the laddu's traditional quality and sanctity.

The making of the laddu is carried out in the temple’s Potu, the sacred kitchen within the temple premises. Here, a group of dedicated archakas prepare the laddu in adherence to strict spiritual protocols. The entire process, from preparation to distribution, is regarded as an act of devotion.

The Laddu And Its GI Tag

In 2009, the Tirupati laddu was awarded a Geographical Indication (GI) tag, making it the first temple offering in India to receive such recognition. The GI tag ensures that the Tirupati laddu can only be produced by the Tirumala Tirupati Devasthanams.

The GI tag also recognises the unique ingredients, the specific method of preparation, and the spiritual significance attached to the prasadam.

In 2020, the COVID-19 pandemic posed a challenge for distributing the laddu as the temple was temporarily closed. However, the TTD took steps to ensure that devotees could still receive the prasadam by making the laddu available in various cities across India.

The Tirupati laddu is more than just a sweet treat; it is a symbol of faith, devotion, and a direct connection to the divine. From its humble origins in the 18th century to its current status as a global icon of the Hindu faith, the laddu represents tradition, spirituality, and community.

With the news that the laddus from the temple contained animal fat, the sacred stands defiled and the mortals stand outraged.