Delicious Laddus of Tirupati Temple

Tirupati Laddu

Every year thousands of devotees visit Thirupathi temple. The blessings of the lord are complete with the Tirupati laddu. The sanctity and reverence are unmatched. People feel the blessing when they eat the "prasadam" - Tirupati laddu. What makes it so special?

The process of making the laddu is very methodical started roughly 300 years back in a special kitchen called Potu. The ingredients are well-known boondi, sugar syrup, and cardamom, ghee, saffron flowers this called Dhittam. It sounds so simple but the taste of the laddu is unmatched. There is no secret about this however they can never be duplicated in a mass production system. They are prepared by the hereditary priests.

The greatness of laddu has traveled across the length and breadth of the world. Once known and owned to the Hinduism, this has broken all barriers of religion. So much so its a brand across the world.



There are three categories of laddus prepared as per the occasion and dignitaries coming to Tirupati. They are:

1) Asthanam Laddu: they weigh 750gms and are distributed only to Prime ministers and President of India and other countries.

2) Kalyanosthavam Laddu: This laddu is given to people who attend special sevas and costs 100/-  which are in great demand as they are the only laddus that are sold.


3) Proktham Laddu: this laddu is distributed to all pilgrims who visit Tirupathi.

The dhittam varies according to the category.


When did this all start?

During the Pallava period, the prasad or offering was made to the lord and special timetables were introduced. Davaraya-II specifically made a grant of three villages in addition to 200 panam for the Lord as the offerings. Initially, the prasadam was in the form of boondhi but later was shaped into Laddu. Today it is one of the famous prasad that attracts people across the globe. Recently, a geographical tag was also specified for Tirupati Temple.