When one thinks of the temple of
Lord Venkateshwara, the first place that comes to mind is Tirumala Tirupati,
which is renowned for its laddu. The Tirupati Laddu, a prasadam from the
Tirumala Venkateshwara Temple in Andhra Pradesh, holds a special place in the
hearts of millions of devotees worldwide. Much like the Panchamirtham from
Palani, the laddu has become synonymous with the spiritual experience of
visiting Tirupati. However, this beloved prasadam has a rich and fascinating
history of over 300 years. This laddu is offered to devotees after the darshan
in the temple.
Origin of
Tirupati Laddu
The journey of the Tirupati Laddu prasadam dates back to August 2, 1715,
when the tradition of offering laddus to Lord Venkateshwara first began. Before
this, simpler offerings were presented during the puja, such as curd rice,
suyyam, appam, athirasam, and a sweet murukku known as Manoharam. Although the
first laddu was offered to the deity in 1715, it was not yet distributed to
devotees. Instead, a different prasadam, called "poondhi," was given
to them starting in 1803, while full laddus were reserved exclusively for
zamindars and other important dignitaries. The laddu we know today was still in
the process of becoming the iconic prasadam.
The Birth
of Tradition: Laddus to Devotees
A turning point came in 1932 when the Tirumala Tirupati Devasthanam
(TTD) was formed to manage the affairs of the temple. The distribution of
laddus to devotees didn’t begin until 1940. This was when Nithya Kalyanam, the
daily marriage ritual for Lord Venkateswara, was introduced. During the
Kalyanam Utsavam, devotees received laddus made from a special recipe passed
down through the descendants of Kalyanam Iyengar. The flavour was so remarkable
that devotees urged the TTD to make the laddu the temple’s official prasadam.
Responding to these requests, the TTD replaced "poondhi" with laddus,
and from 1940 onwards, this delightful sweet became synonymous with Tirumala.
Types of
Tirupati Laddu
Proktham Laddu:
Regularly distributed to common pilgrims, weighing between 60-75 grams. It is
produced in large quantities.
Asthanam Laddu:
Specially prepared for festive occasions, this larger laddu weighs 750 grams
and contains extra cashews, almonds, and saffron.
Kalyanotsavam Laddu:
Given to devotees participating in the Kalyanotsavam and
select Arjitha Sevas. In high demand, it has a limited production
compared to the Proktham Laddu and a shelf life of up to 15 days due to
advanced packaging.
Geographical
Indication
In 2008, the Tirumala Tirupati Devasthanam registered a Geographical
Indication (GI) tag for the Tirupati Laddu, recognizing its unique preparation
methods and distinct taste that set it apart from other sweets. The following
year, in 2009, they obtained patent rights for the Tirupati Laddu under the
category of food as per the GI Act of 1999. This significant legal protection
ensures that no other producer can replicate or use the name “Tirupati Laddu”
for their own products, thereby preserving its authenticity. In a celebration
of this cherished delicacy, India Post unveiled a commemorative postal stamp in
2017 as part of their cuisine series, further honouring the legacy of the
Tirupati Laddu.
The Tirupati laddu has
managed to retain its quality, flavour, and divine essence. Even after 300
years, it remains an essential part of the spiritual journey for devotees
visiting the Tirupati temple. From its humble beginnings in 1715 to its
large-scale production today, the laddu's journey reflects the timeless
devotion of the temple’s pilgrims.
