Tirupati Laddu: A Delicious Tradition with Unique Recipe and GI Status
The delicious laddu is prepared in a kitchen known as the potu.
Tirupati laddu, offered as prasadam, is very popular among Indians.
The delicious laddu is prepared in a kitchen known as the potu, and the making process is called dittam.
According to TTD’s 2016 report, the recipe has been altered only six times to date.
The laddu has a unique fragrance, making it a huge hit among devotees who flock to Tirumala in large numbers.
Earlier, it was made with besan and jaggery syrup to increase its shelf life, but to enhance the taste, cashews, raisins, and almonds were introduced.
What is the daily production of laddus?
Every day, around 300,000 laddus are prepared in the Tirumala kitchen, generating an income of ₹500 crore for TTD.
Tirupati laddus have been offered for over 300 years, starting in 1715.
In 2014, they received GI status, which protects the name so that no one else can sell laddus under that name.
A cutting-edge food testing laboratory guarantees the quality of each batch of laddus, which must contain specific amounts of cashew, sugar, and cardamom, weighing exactly 175 grams.