The famous Tirupati laddus may not taste the same: This is why – Times of India

The famous Tirupati laddus may not taste the same: This is why - Times of India

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Tirumala Venkateswara Temple in Andhra Pradesh is known for its famous “Laddu Prasad”, which has a specific taste. But, as per latest reports, it won’t taste the same anymore and the reason behind it has a political angle to it.

The Karnataka Milk Federation is not supplying ‘Nandini’ brand ghee anymore to make the famous laddu in the temple. The brand is known for its quality, and is not ready to compromise on the price, and hence did not participate in the tender process as required by the Tirumala Tirupati Devasthanams, the trust that manages the temple.
If we go by the reports, the Karnataka cabinet on Jul 27 cleared the proposal by KMF to hike the selling prices of its Nandini milk by Rs three a litre. The new prices came into effect from Tuesday.

Also Read: Temples in India that offer the most scrumptious food
Now, the price hike has taken a political twist, as a senior BJP leader has called the price increase politically motivated and blamed the Congress government in the state. Karnataka BJP chief Nalin Kumar Kateel has accused the Siddaramaiah government of “indifference towards temples and Hindu devotion”.
Clearing the air, senior congress leader and Karnataka CM Siddaramaiah said that the supply of ‘Nandini’ brand ghee to Tirupati Venkateswara temple was suspended one-and-a-half years ago, during the BJP government’s in the state.
For the uninitiated, the famous laddu is given as prasadam to devotees after having the darshan in the temple and is prepared within the temple kitchen known as ‘Potu’ by the temple board Tirumala Tirupati Devasthanams. Also, keeping the uniqueness of the Prasad in view, it received the Geographical Indication tag a few years back, which entitles that only Tirumala Tirupati Devasthanams can make and sell it.
These laddus are made in the temple kitchen and the area in which it is made is called Laddu Potu. It lies inside the Sampangi Pradakshinam of the temple.
In the early days, the laddus were made on firewood and were replaced with LPG in the year 1984. Made with gram flour, cashew nuts, cardamom, ghee, sugar, sugar candy and raisins, these ingredients are altogether called Dittam. As per reports, around 600 cooks make these laddus which are called Potu Karmikulu.
These laddus are available in three varieties and are called Proktham Laddu, Asthanam Laddu, and Kalyanotsavam Laddu. Proktham Laddu is the regular one distributed to all the common pilgrims visiting the temple. Asthanam Laddu is the second variation, which is prepared only on special festive occasions and uses more cashews, almonds and saffron strands. Lastly, Kalyanotsavam Laddu is distributed to devotees who participate in Kalyanotsavam and in a few of Arjitha Sevas.



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