The controversy over the alleged use of animal fat in Tirupati laddus is deepening and politics is also intensifying over it. Now the laddu controversy may have created a political controversy, but it has not affected the sale of this priceless prasad at Sri Venkateswara Temple. Let us tell you that more than 60,000 pilgrims visit this temple every day. According to the temple administration, more than 14 lakh Tirupati laddus have been sold in the last four days amidst this controversy. A total of 3.59 lakh laddus were sold on September 19, 3.17 lakh on September 20, 3.67 lakh on September 21 and 3.60 lakh on September 22. The sales figures match their average of 3.50 lakh laddus per day.

How to make Laddu

 According to NDTV reports, devotees said, "Our faith is so strong that it cannot be shaken." Many devotees also said that the controversy over Tirupati laddus is now a "thing of the past". More than 3 lakh laddus are made at the temple every day. Pilgrims visiting the temple often buy them in large numbers to give to friends and relatives. Ingredients for Tirupati laddus include Bengal gram flour, cow ghee, sugar, cashews, raisins and almonds. 15,000 kg of cow ghee is used daily to make the laddus.

When and how many laddus were sold

3.59 lakh laddus were sold on 19 September 2024

3.17 lakh laddus were sold on 20 September 2024

3.67 lakh laddus were sold on 21 September 2024

A total of 3.60 lakh laddus were sold on 22 September 2024

Round of accusations and counter-accusations continues

The Tirupati temple is at the centre of a major controversy after Andhra Pradesh Chief Minister N Chandrababu Naidu alleged that the ghee used to prepare Tirupati laddus during the previous YSRCP regime contained animal fat. The state government has set up a special investigation team to probe the matter. Former chief minister YS Jagan Mohan Reddy, whose party lost the state elections this year, has accused the ruling TDP of "politicising religious matters".

He alleged that Naidu is a "perverse and habitual liar". The tender process for ghee used for laddus takes place every six months, and the eligibility criteria have not changed for decades. Suppliers must provide a NABL certificate and a product quality certificate. The TTD collects ghee samples, and only products that pass the certification are used. The TDP is politicising religious matters."