GI TAG TO TIRUPATHI LADDU

 

 

 

A trip to Tirupati is incomplete without experiencing the temple's famous prasadam (blessed food offering). The crown jewel is undoubtedly the Srivari Laddu. This deceptively simple sweet, made with gram flour, ghee, sugar, and cardamom, is a burst of flavor and texture.

The famous Tirupati Laddu that is offered as Prasad to all the believers is made from gram flour, ghee, sugar, spices and nuts. The laddu tastes divine and it's almost impossible to replicate the flavours. Each Laddu weighs around 220 gm and all the devotees who visit the temple get to eat it.

Finding its inception 300 years ago, the sensational Tirupati laddu is celebrated for its unique taste and texture. The first holy offering of the sweet was documented on August 2, 1715. It was prepared by the temple officials at Lord Venkateswara's hill shrine.

The laddu prasadam is prepared within the temple kitchen known as 'Potu' by the temple board Tirumala Tirupati Devasthanams. Tirupati.

Laddu received a Geographical indication tag which entitles only Tirumala Tirupati Devasthanams can make and sell it.

The laddus offered to the deity Lord Venkateswara are considered a significant religious offering and a popular 'prasadam' that devotees take back home.

Balaji laddu is a type of sweet made from various ingredients and is associated with the famous Balaji Temple in Tirupati, Andhra Pradesh, India. The laddu are offered as prasad (sacred food) to devotees visiting the temple is made with Jaggery, Flour, Ghee, Dates, and Cashews.

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.

After the panel of experts appointed by the Registrar of Geographical Indications comprehensively examined the credibility of the application, Tirupati Laddu was designated the status of a GI on September 15, 2009.