Tirupati laddu and Tirumala Temple 

Current Context : Tirumala laddu is shrouded in controversy over the alleged use of adulterated ghee in its preparation.

• Tirupati laddus erupted after Andhra Chief Minister Chandrababu Naidu alleged that the prasad at the revered temple was mixed with animal fat during his predecessor Jagan Mohan Reddy’s rule.

ABOUT TIRUPATI LADDU:

• Name and Origin:Popularly known as Tirumala Laddu or Śrīvāri Laḍḍū, this iconic sweet is offered as prasadam(consecrated food) at the Tirumala Venkateswara Temple in Andhra Pradesh, India.
• Historical Evolution:The practice of offering laddus began on August 2, 1715. Initially, a loose sweet called Manoharam was prepared, which over time evolved into the distinctive laddu known today.
• Preparation and Distribution:The laddus are made in the temple’s exclusive kitchen, known as Laddu Potu, by the Tirumala Tirupati Devasthanams (TTD) temple board.
• Geographical Indication (GI) Tag:The Tirupati Laddu was granted a GI tag in 2009, ensuring protection for its unique identity and recipe. The GI registration helps maintain its authenticity and prevent misuse of its name.

ABOUT TIRUMALA VENKATESWARA TEMPLE:

• Location and Deity:The temple is situated in the Tirumala hills, part of Tirupati, in Andhra Pradesh. It is dedicated to Lord Venkateswara, an incarnation of Vishnu, who is worshipped as the preserver of mankind in Kali Yuga.
• Significance:The temple is known as Kaliyuga Vaikuntha (heaven in the current age) and the deity as Kaliyuga Prathyaksha Daivam (manifest deity of the age). It is also referred to as the Tirupati Temple or Balaji Temple.
• Management:The temple is managed by the Tirumala Tirupati Devasthanams (TTD), a trust under the Andhra Pradesh Government. The head of the TTD is appointed by the state government.