Produced by: Mohsin Shaikh
The Tirupati laddoo is believed to have originated during the Pallava dynasty, dating back 1,700 years, making it one of the most historically significant offerings in Indian temple traditions.
Initially called "Manoharam," the laddoo evolved over centuries, transitioning from a chunky sweet to its spherical form, standardized in 1940 for consistency.
The temple's Laddu Potu kitchen produces up to 800,000 laddoos daily during peak seasons, making it one of the largest sweet production facilities in the world.
Each laddoo undergoes calorie, shelf-life, and quality tests in a state-of-the-art laboratory before being offered to devotees, ensuring safety and purity.
The laddoo's sales contribute ₹3,000 crore annually to the temple's revenue, providing funds for religious, social, and infrastructural initiatives.
In 2009, the laddoo received a Geographical Indication (GI) tag, legally restricting its production to the temple and protecting its authenticity.
Credit: Tirumala.org
In 2017, India Post issued a commemorative stamp featuring the iconic laddoo, highlighting its cultural and spiritual significance.
Despite its ancient recipe, production uses conveyor belts and advanced machinery to meet demand without compromising quality.
Over 620 workers, including 270 specialized Pachakas, work in 20-hour shifts to prepare these laddoos, ensuring tradition and precision.
Special laddoos, like the Asthanam and Kalyanotsavam laddoos, are crafted for rituals and VVIPs, containing premium ingredients like saffron and almonds.