The alleged use of beef tallow and fish oil in the production of the world-famous Tirupati laddus has sparked significant controversy.
In light of this, we sought the original recipe for the Tirupati Srivari laddu.
A 2015 research paper by Dr Thimappa from the Department of History at SV University in Tirupati provided a detailed recipe and the quantities used annually:
Ingredient Name: First Quality Rice
Quantity: 8,000 tonnes
Ingredient Name: Sugar
Quantity: 7,200 tonnes
Ingredient Name: Cashew Nuts
Quantity: 700 tonnes
Ingredient Name: Cardamom
Quantity: 80 tonnes
Ingredient Name: Cow Ghee
Quantity: 3,400 tonnes
Ingredient Name: Sugar Candy
Quantity: 160 tonnes
Ingredient Name: Raisins (Kishmish)
Quantity: 350 tonnes
Ingredient Name: Gram Flour
Quantity: 3,600 tonnes
In 2013, the cost of each laddu was ₹25; however, devotees were charged ₹20 for two.