Despite adulteration claims, 14 lakh Tirupati Laddoos sold in just 4 days

On September 19, when Andhra Pradesh Chief Minister N Chandrababu Naidu alleged that substandard ingredients including beef tallow and fish oil were used in making the famous Tirupati Laddoo during the previous YSRCP government, it came as a shock to the entire nation. And in the most expected scenario, people thought that the sale of the holy laddoo would fall drastically, but the reality is totally different. Scroll down to find out.




According to the temple authorities, over 1.4 million Tirupati laddoo were sold in just four days. Specifically, 3.59 lakh laddus were sold on September 19, 3.17 lakh on September 20, 3.67 lakh on September 21, and 3.60 lakh on September 22, a news portal reported. It is also reported that these numbers are in line with the temple’s usual average of selling 3.50 lakh laddus daily.


If online reports are to be believed, each day, more than 3 lakh laddoos are made at the temple and for the unversed, these laddoos are made with Bengal gram, cow ghee, sugar, cashews, raisins, and almonds. Also, it is said that 15,000 kg of cow ghee is used daily in their preparation.

Naidu while addressing an NDA legislature party meeting had said that Tirumala laddu was made with substandard ingredients, they used animal fat in place of ghee.

The CM mentioned that pure ghee is now being used and everything has been sanitised at the temple, leading to improved quality.


As per reports, it has been claimed that the holy laddoo for prasadam was adulterated with beef tallow and fish oil. As per experts, beef tallow is made by removing, simmering and clarifying the fatty tissue of beef. It is typically used for cooking at high temperatures such as deep frying and roasting. It is made of saturated fat and is similar in texture to soft butter. The process of making beef tallow involves rendering fat from the fatty tissue around the kidney, resulting in a stable fat that can be stored for longer duration. The reports also state that the laddoos used lard as an ingredient. For the uninitiated, lard refers to semi-solid fat made by rendering the fatty tissue of a pig.

As per the latest report, on Monday, the sanctity of the 'prasadams' was restored with a four-hour purification ritual. As per the press release, The holy ritual was a sin-free ritual. As part of it Vastu Suddhi (and) Kumbhajala Samprokshana were carried out by the ritwiks (priests). According to the temple body, Shanti Homam was conducted as per the tenets of 'Vaikhanasa Agama' in the 'Yagashala' (ritual place) of Tirumala temple from 6am to 10am to ward off the ill effects, and restore the sanctity of laddu prasadams and other naivedyams (food offerings to deity) along with the well-being of Srivari (deity) devotees. Temple priests sprinkle holy water in potu (kitchen where laddus are made) and on the ingredients as well.

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