TIRUPATI-VIJAYAWADA: Chief Minister N. Chandrababu Naidu sparked a major controversy on Wednesday by alleging that animal fat was used in place of ghee for preparation of the Tirumala laddu prasadam during the YSRC rule of the state.
Naidu’s comments triggered a political storm. Notably, his observations came in the context of the recent actions by the TTD to enhance the quality of its laddu prasadam.
The CM made these allegations while addressing the NDA MLAs at the CK Convention Hall in Mangalagiri, marking the completion of 100 days of the NDA government in the state. Naidu claimed that the YSRC government violated the sanctity of the sacred Tirumala temple by using substandard materials in the prasadam. The devotees were palpably shocked over these comments.
“During the YSRC term, not only were low-quality materials used, but even animal fat was allegedly substituted for pure ghee in the laddu prasadam. This act desecrated the sanctity of Tirumala,” Naidu said, adding that he was deeply disturbed when he heard of this alleged malpractice.
Refuting Naidu's allegations, YSRC Rajya Sabha member Y.V. Subba Reddy said Naidu should rather feel guilty. Tirumala's sanctity and the beliefs of hundreds of millions of Hindus have been severely damaged by Chandrababu Naidu, which is a major sin, he said.
He said, “The comments made by Chandrababu are extremely malicious. No one born into this world would speak such words or make such accusations. It has been proven once again that Chandrababu is willing to stoop to any level for political gain.”
“To strengthen the faith of the devotees, I and my family are ready to take an oath regarding Tirumala’s offering in the presence of the Almighty. Is Chandrababu ready to do the same with his family,” he asked.
The TTD introduced high-grade ghee from the Karnataka Milk Federation (KMF) Ltd, Bengaluru following some revelations in July 2024, when a contractor was blacklisted for supplying substandard ghee. Tests conducted by the National Accreditation Board for Testing and Calibration Laboratories (NABL) uncovered adulteration, prompting the TTD to overhaul its procurement process.
In response to the quality concerns, TTD Executive Officer Syamala Rao formed a committee of dairy experts to scrutinize the ghee procurement process. The committee, consisting of prominent dairy scientists, recommended a revamp of the testing mechanisms to ensure that the laddus meet the highest standards of purity and taste.
The TTD is also establishing a state-of-the-art laboratory to conduct rigorous testing of ghee quality.
Under new guidelines, dairies must adhere to stringent processes, including culturing cream and heating butter to specific temperatures to achieve the required flavor and quality.
TTD has also tightened tender conditions for ghee procurement to prevent further lapses, with KMF's Nandini ghee now being the approved choice for preparing the prasadam.
