History of Tirupati Laddu

Tirupati laddu is the best Prasadam in the world with its unique taste ever since it all began distributing 300 years ago. The Laddu Prasadam is prepared by the Temple board Tirumala Tirupati Devasthanams within the temple kitchen known as Potu.

The laddu is celebrating its diamond jubilee in 2015, had emerged in its present form of a ball in 1940 under the Madras Government. Though as prasadam in loose form was known to have appeared in the itinerary of Lord Venkateswara from about 1803. But in Inscriptions, Srivari temple indicated the presence of the Laddu prasadam and termed as ‘manoharam’ in 1480.

During the time of Pallavas, prasadam was offered to the presiding deity. Later, Devaraya II gave a grant of three villages and a gift of 200 panam for certain daily offerings. In addition, another officer of the Devaraya II administration, Amatya Shekara Mallanna was made in charge of arrangements for Naivedyam and Nityadipam to Lord Venkateswara. He introduced the timetable for food offering to the Lord.

The Tirumala Temple received liberal patronage under the Vijayanagara rulers. The name given in the inscription is Avasaram, the word Avas in Sanskrit means food. This term is noticed even in three previous inscriptions of the year 1554, 1579, and 1616. The inscriptions also made it clear that there was a similar food offering instituted by one Maharaja Sri Shudaji Bhanuji Pantulu.

The architect of the ‘Laddu Empire’ is Kalyanam Iyengar. He was the brain behind making Laddu synonymous with Tirupati. He introduced the Mirasidari System to prepare Laddus. Those preparing laddus in the kitchen (potu) were called as Gamekar Mirasidars. The Mirasidars enjoyed the privilege to prepare Laddus and get their Share till AD 2001. Out of each lot of 51 laddus, 11 were given to Mirasi Brahmin families later AP government abolished the Mirasidari system in 2001.

Dittam is the list of ingredients and its proportions used in making Tirupati Laddu More than 2.78 lakh sweet balls are rolled out every day by an all-male, all-Brahmin kitchen staff of 350. And you won’t believe the amount of ingredients they use! The kitchen uses around 10,000 kilos of ghee, 12,000 kilos of besan, 2,000 kilos of cashew nuts, 1,000 kilos of raisins, 300 kilos of cardamom, 600 kilos of sugar crystals, 25,000 kilos of sugar daily.

Types of Laddu

Asthanam

This Laddu is prepared on special festive occasions only and weighs 750 Grams. It is prepared with more cashews, Almonds, and Saffron flowers than other laddus.

Kalyanotsavam Laddu

These are distributed to devotees who participate in Kalyanotsavam and a few Arjitha seva. There is a huge demand for these laddus. These are prepared in very fewer numbers when compared to Proktham Laddu

Proktham Laddu

This is normal laddu which is distributed to Common pilgrims. It is smaller in size out of three and weighs 175 grams. These laddus are prepared in huge numbers.

As the lord Venkateswara Swamy temple is the world’s most visited temple. As a rule, one can have only two laddus, this was introduced to prevent black marketing of Tirupati Laddus, in 2008. The Tirumala Tirupati Devasthanams registered for a Geographical indication tag for Tirupati Laddu. So TTD is the only one who has the right to make and sell these Tirupati Laddus!