Defending Devotion: Naidu’s False Allegations Against Tirupati Laddu Quality
On September 19, the Karnataka Milk Federation issued a clarification following claims made by Andhra Pradesh Chief Minister N. Chandrababu Naidu. He alleged that animal fat was used in making the famous Tirupati laddus during the tenure of the YSR Congress Party (YSRCP).
These laddus are a sacred offering at the Sri Venkateswara Temple in Tirupati, managed by the Tirumala Tirupati Devasthanams (TTD). The Karnataka Milk Federation stated that TTD has not purchased ghee from them in the last four years, asserting that they only began supplying Nandhini Ghee for the laddus after Naidu’s Telugu Desam Party (TDP) came to power.
While the YSRCP has denied Naidu’s allegations, TDP sources hinted they would provide evidence to support the claim that animal fat was used in the laddus. Naidu previously stated that under Jagan Mohan Reddy’s administration, substandard ingredients were utilized for the prasadam, but he noted that the quality has since improved with the use of pure ghee.
In response, senior YSRCP leader and former TTD chairman Y.V. Subba Reddy called Naidu’s comments “malicious,” arguing that such accusations were unworthy of a public figure. He expressed disbelief that anyone would stoop so low for political advantage.
An official committee report from TTD refuted Naidu’s claims, affirming that no animal fat was used in the laddus during the YSRCP’s governance. While there had been concerns about the quality of ghee in the past—often linked to vanaspati, a type of vegetable fat—there has been no evidence to suggest the use of animal fat, as Naidu suggested.
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The committee’s findings highlighted that complaints from pilgrims had focused on the ghee’s quality, which affects the laddus’ fragrance and taste. To ensure quality, every batch of ghee now undergoes rigorous testing at the TTD laboratory, and only those meeting standards are accepted. The report noted that while ghee is a costly ingredient, it is often suspected of being adulterated with cheaper oils, making thorough testing essential.
The report also recommended enhanced quality checks, including specific tests required by the Food Safety and Standards Authority of India (FSSAI) to ensure the authenticity of the ghee used in these beloved offerings.
