Amid growing concerns from devotees regarding the quality of ghee used in the world famous Tirupati ‘laddu prasadam’, the Tirumala Tirupati Devasthanams (TTD) has reassured that the sanctity of the sacred offering has been restored.

According to reports, beef tallow has been traditionally used during cooking, candle-making and even as a lubricant

Nearly 400-500 kg of ghee, 750 kg of cashew nuts, 500 kg of raisins and 200 kg of cardamom are used to prepare the laddus.

A controversy has emerged over the alleged use of substandard ingredients and animal fat in Tirupati laddu preparation. The Telugu Desam Party claims a Gujarat lab confirmed the presence of beef tallow,

The iconic Srivari laddu from Tirupati temple is embroiled in controversy due to allegations of containing beef tallow, lard, and fish oil in its ghee

Beef Tallow is made by removing, simmering and clarifying the fatty tissue of beef. Beef tallow is typically used for cooking at high temperatures such as deep frying and roasting. Lard has now been replaced by vegetable oil in most kitchens. Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.

The recent political row in Andhra Pradesh has brought beef tallow into the spotlight. Former Chief Minister N Chandrababu Naidu has alleged that animal fat, including beef tallow, was used in the sac

Amul has denied supplying ghee to the Tirumala Tirupati Devasthanam (TTD) following social media rumours. The company clarified that their ghee is made from high-quality milk in ISO-certified facilities.

Controversy erupts over Tirumala laddus containing alleged animal fats; Andhra CM blames predecessor, prompting federal investigation and public outrage.

The alleged discovery of beef tallow in Tirumala laddu ghee samples has sparked a major controversy, raising concerns over the use of animal fat in the prasad.