A Glimpse Into Tirupati Laddu: Fascinating Facts About The Sacred Prasadam

Tripbeam knows that no devotional pilgrimage is complete without prasad. It is the sweet or fruit offering made to the deities in Indian heritage and culture. Hence, it’s natural we were curious about the prasadam of one of the richest Hindu temples in the world. The Tirupati laddu was introduced in Naivedyam in the August of 1715 to Lord Venkateshwara. Plan to taste it when you get cheap flights to India from Canada with us! Meanwhile, we help you fill in the details.

Interesting Facts About The Sacred Prasadam Of Tirupati Balaji Temple In Andhra Pradesh

Located in the Indian state of Andhra Pradesh, it might surprise you to know that prasadam never runs out in the Tirupati Balaji temple. Not even during peak pilgrimage seasons to this hilltop shrine! In the Brahmotsavam in 2018, it was the biggest crowd – puller annual celebration at the temple. And on that day, it saw a record – breaking sale of 5,13,566 laddus. All in a day’s work!

Financial contributions of the Tirupati Laddu to the Tirupati Balaji Temple

Though it has been more than 300 years since this prasadam was introduced, it still remains the most popular at the Tirupati Balaji Temple. Did you know that sale of the Tirupati Laddu all year round contributes a minimum of Rs. 500 crores to the Tirupati Balaji Temple’s annual revenue? That is Rs. 3000 crores on an average.

Fascinating facts about the Tirupati Laddu

Also known as Vari Laddu, the Tirupati Laddu has some very interesting facts behind its making and distribution. So, before you get cheap flights From Alberta to India and check them out, we got you something special. We have made up a list of such facts in points for better understanding. Here they are.

Capacity of production and distribution of the Tirumala Laddus in the Tirumala Temple at Andhra Pradesh

The making and distribution of the Tirumala Laddus in such humongous quantities is an eye – opening case study for the management students. The daily average of making laddus at the Tirumala Temple kitchen is 3 lakhs. The kitchen, also known as the Laddu Potu, has a capacity for making 8 lakh Laddus along with many other prasadam. The kitchen is equipped with 3 conveyor belts for transferring ingredients. The quantities which go into making the prasadam everyday are as follows.

• 10 tons of gram flour
• 300 – 500 litres of pure ghee
• 700 kg of cashew nuts
• 540 kg of raisins
• 150 kg of cardamom, and
• 500 kg of sugar candy

Health and safety checks of the Tirupati Laddu before serving as naivedyam

The laddus and the ingredients go through strict and rigorous safety checks in the labs. It is done on account of the index of calorie count, quality and shelf – life. Though the recipe is a secret, it is said that it goes way back to thousands of years ago. That was when the Pallava dynasty ruled the southern regions for approximately 600 years, from 275 CE to 897 CE.

Here’s the conclusion

Not just the above facts, but it also supports the local economy by employing about 600 people, just in the prasadam making unit. This number includes 270 cooks and everyone in this unit works 3 shifts spanning 20 hours per day! Up until the pandemic happened, it used to be in 3 varieties – the prasadam laddu, the small laddu, and the big laddu. So, why wait? Come and have a taste of it in India! Book flight tickets from British Columbia to India with us and experience the bliss yourself!

Also Read: Avail Cheap Flights to the Top Pilgrimage Sites in India