A Gujarat-based lab have confirmed that the ghee used in making the Tirupati laddu contained traces of beef tallow, fish oil, and lard.
A recent controversy has erupted over the ingredients used in the famous Tirupati laddu, a religious offering distributed at the Tirumala Venkateswara Temple in Andhra Pradesh. Reports from a Gujarat-based lab have confirmed that the ghee used in making the laddu contained traces of beef tallow, fish oil, and lard.
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This revelation sparked a political debate, with the Telugu Desam Party (TDP) accusing the YSR Congress Party (YSRCP) government, led by Jagan Mohan Reddy, of allowing substandard and non-vegetarian ingredients to be used in this sacred offering.
The lab analysis was conducted by NDDB CALF, which specializes in testing animal products, and it confirmed the presence of these foreign fats in the ghee samples provided by the temple. This has deeply disturbed many devotees, as the Tirupati laddu is not just a religious offering but also carries immense cultural significance.
TDP leaders, including Nara Lokesh and Anam Venkata Ramana Reddy, have criticized the government for this “negligence.” Lokesh took to social media, expressing shock and anger over the alleged use of animal fat instead of pure ghee in the prasad.
On the other hand, YSRCP leaders, such as YV Subba Reddy, have strongly denied the allegations, calling them baseless and an attempt to malign the state government. Subba Reddy even challenged the opposition to swear before the deity to prove their claims.
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Despite the seriousness of these allegations, there has been no official statement or confirmation from the Tirumala Tirupati Devasthanams (TTD) or the Andhra Pradesh government on the lab reports. The matter has stirred a lot of public emotion, with many awaiting further investigation into the issue.