When one thinks of the temple of Lord Venkateshwara, the first place that comes to mind is Tirumala Tirupati, which is renowned for its laddu. The Tirupati Laddu, a prasadam from the Tirumala Venkateshwara Temple in Andhra Pradesh, holds a special place in the hearts of millions of devotees worldwide. Much like the Panchamirtham from Palani, the laddu has become synonymous with the spiritual experience of visiting Tirupati. However, this beloved prasadam has a rich and fascinating history of over 300 years. This laddu is offered to devotees after the darshan in the temple.
Origin of Tirupati Laddu
The journey of the Tirupati Laddu prasadam dates back to August 2, 1715, when the tradition of offering laddus to Lord Venkateshwara first began. Before this, simpler offerings were presented during the puja, such as curd rice, suyyam, appam, athirasam, and a sweet murukku known as Manoharam. Although the first laddu was offered to the deity in 1715, it was not yet distributed to devotees. Instead, a different prasadam, called "poondhi," was given to them starting in 1803, while full laddus were reserved exclusively for zamindars and other important dignitaries. The laddu we know today was still in the process of becoming the iconic prasadam.
The Birth of Tradition: Laddus to Devotees
A turning point came in 1932 when the Tirumala Tirupati Devasthanam (TTD) was formed to manage the affairs of the temple. The distribution of laddus to devotees didn’t begin until 1940. This was when Nithya Kalyanam, the daily marriage ritual for Lord Venkateswara, was introduced. During the Kalyanam Utsavam, devotees received laddus made from a special recipe passed down through the descendants of Kalyanam Iyengar. The flavor was so remarkable that devotees urged the TTD to make the laddu the temple’s official prasadam. Responding to these requests, the TTD replaced "poondhi" with laddus, and from 1940 onwards, this delightful sweet became synonymous with Tirumala.
Tradition and preparation of Tirupati Laddu
The Kalyanam Iyengar family upheld the tradition of preparing Tirupati laddus until 1996, using their famed secret recipe that had gained legendary status among devotees. After 1996, the Tirumala Tirupati Devasthanams (TTD) took over the production to accommodate the ever-increasing global demand. This transition marked a pivotal moment, as the TTD expanded operations to produce laddus on a much larger scale.
The Laddu Potu—the sacred kitchen where the laddus are crafted—is located within the Sampangi Pradakshinam area of the temple. It is equipped with modern facilities, including three conveyor belts that facilitate the transportation of ingredients into the Potu and deliver the finished laddus to the selling counters, ensuring an efficient process.
Today, the TTD produces approximately 2.8 lakh (280,000) laddus daily, with the ability to increase production to 8 lakh (800,000) laddus on special occasions to meet the heightened demand from devotees.
An essential component of the laddu-making process is the Dittam—a detailed list of ingredients and their proportions. Over the years, the Dittam has been revised six times to maintain the laddu's unique taste while adjusting for growing demand. The current ingredients include gram flour, cashew nuts, cardamom, ghee, sugar, sugar candy, and raisins.
The daily preparation of laddus requires significant quantities of these ingredients: approximately 10 tonnes of gram flour, 10 tonnes of sugar, 700 kilograms of cashew nuts, 150 kilograms of cardamom, 300 to 500 liters of ghee, 500 kilograms of sugar candy, and 540 kilograms of raisins. These ingredients are procured annually by the TTD through a tender process to ensure that only the finest quality products are used in laddu production.
Types of Tirupati Laddu
- Proktham Laddu: Regularly distributed to common pilgrims, weighing between 60-75 grams. It is produced in large quantities.
- Asthanam Laddu: Specially prepared for festive occasions, this larger laddu weighs 750 grams and contains extra cashews, almonds, and saffron.
- Kalyanotsavam Laddu: Given to devotees participating in the Kalyanotsavam and select Arjitha Sevas. In high demand, it has a limited production compared to the Proktham Laddu and a shelf life of up to 15 days due to advanced packaging.
Geographical Indication
The Tirupati laddu has managed to retain its quality, flavour, and divine essence. Even after 300 years, it remains an essential part of the spiritual journey for devotees visiting the Tirupati temple. From its humble beginnings in 1715 to its large-scale production today, the laddu's journey reflects the timeless devotion of the temple’s pilgrims.