For God’s Sake!
The world’s richest God Lord Venkateswara must surely be baffled at what the humans are up to, right under His nose, over allegations of adulterated ghee used for the Tirupati laddu, also called the ‘Srivari Laddu’
By : Swati Sharma
Update: 2024-09-21 19:29 GMT
Even as the ruling TDP and the YSR Congress are engaged in a political war over the famous Tirupati ‘laddus’ after a lab in Gujarat indicated the presence of animal fat in the ghee used to make them, the question that arises is whether or not, animal fat smells when mixed with any eatable including a laddu.
As shocked devotees the world over are watching the ‘Laddu saga’ unfold, experts say the report suggests there was adulteration, but what the adulterant was cannot be definitively established.
Food scientist Neha Deepak Shah believes the report indicates adulteration, despite the lack of proof. “EST findings show that sample AB021253 does not match the ‘Fatty Acid Profile, ß-Sitosterol, and Purity of Milk Fat’ requirements. According to the FSSAI study, the presence of ß-sitosterol in ghee may indicate contamination from vegetable fats such as soybean, sunflower, rapeseed, wheat germ, maize germ, cotton seed, coconut, palm kernel fat, palm oil, ‘beef tallow’, and lard. So, based on this lab report, no one can determine what the adulterant is. There are multiple possibilities of what the adulterant can be. Adulteration typically involves the use of less expensive sources, such as palm oil and hydrogenated vegetable fat,” says Neha.
Ruchi Shrivastava, a food researcher, believes that no type of ittar (scent) can cover animal fat. “I can tell you that laddus are such delicate things made of besan that animal fat cannot be used. If used, it will smell. So, there’s no possibility of it,” she says.
Sanctity of ‘laddu prasadam’ unblemished
Amid concerns among devotees about the quality of ghee used in the famous Tirupati ‘laddu prasadam’, the Tirumala Tirupati Devasthanams (TTD) is committed to protecting the holiness of Laddu Prasadam to the satisfaction of all the devotees.
Sanctity of ‘laddu prasadam’ unblemished
Amid concerns among devotees about the quality of ghee used in the famous Tirupati ‘laddu prasadam’, the Tirumala Tirupati Devasthanams (TTD) is committed to protecting the holiness of Laddu Prasadam to the satisfaction of all the devotees.
In a social media post on Friday night, the TTD, which manages the Sri Venkateswara Swamy temple, on the hills of Tirumala said the divinity and purity of Srivari Laddu is unblemished now. “The divinity and purity of Srivari laddu is unblemished now. TTD is committed to protecting the holiness of Laddu Prasadam to the satisfaction of all the devotees,” the temple board said in the post.
SERVED SINCE 1715
The Tirumala temple in Tirupati, Andhra Pradesh, has served laddu prasadam since 1715.
The first laddu from each batch is offered to Lord Venkateswara, the temple's presiding deity, before being distributed.
GI TAG
Tirupati laddu became a Geographical Indication (GI) in 2014, barring marketers from using the same name.
INGREDIENTS
The laddu contains chickpea flour, sugar, little sugar cubes, cashews, cardamom, raisins, and rice, along with premium ghee.
Quality control
To maintain its GI classification, each 175-gram laddu must include the right amount of cashew, sugar, and cardamom.
The Historic Tiru Laddu
Prasadam is prepared in the Potu, a traditional kitchen where trained artisans have perfected their technique.
Visitors get one free laddu and can buy more for Rs 50 each.
6 times
6 times
The recipe has only been changed six times through history to improve shelf life, besan (chickpea flour) and jaggery syrup were added. Almonds, cashews, and raisins were added for flavour and nutrition.
3.5 lakh laddus a day
3.5 lakh laddus a day
Each day, 3.5 lakh laddus are manufactured. There are three types of laddus: Asthanam, Kalyanotsavam, and Proktham
"Based on the lab report, no one can determine what the adulterant is. There are multiple possibilities of what the adulterant can be. Adulteration typically involves the use of less expensive sources, such as palm oil and hydrogenated vegetable fat.” — Neha Deepak Shah, food scientist
"No type of ittar (scent) can cover animal fat. I can tell you that laddus are such delicate things made of besan that animal fat cannot be used. If used, it will smell. So, there’s no possibility of it.” — Ruchi Shrivastava, a food researcher