Animal Fat In Temple Laddu

The Lord Venkateswara Temple in Andhra Pradesh's Tirupati was "purified" Monday amid the row over animal fat - fish oil, beef tallow, and lard (pig fat) - in ghee used to make the laddoos.

Amid a raging row over the alleged presence of animal fat in Tirupati Laddu, spiritual leader and Isha Foundation founder Sadhguru Jaggi Vasudev on Sunday said beef tallow in temple 'prasadam' was beyond disgusting.

Tirupati Temple Laddoo Row: In January, during the consecration ceremony of the Ram Temple in Ayodhya, 300 kilograms of 'prasad' from the Tirupati temple was distributed to devotees, confirmed Acharya Satyendra Das, the chief priest of the temple.

Amid controversy over the use of animal fat in ghee at the Tirupati temple in Andhra Pradesh, the Karnataka government on Friday issued a directive mandating the use of Nandini brand ghee in all 34,000 temples.

Around 3 lakh laddoos are made daily in the temple kitchen at Tirupati, using about 1,400 kg ghee. Vast amounts of cashew nuts, raisins, cardamoms, gram flour, and sugar are also used.

Laddoos, specifically those offered as 'prasadam', or devotional offerings, at the temple town of Tirupati are the battleground de jour in Andhra Pradesh, after a lab in Gujarat indicated the presence of animal fat in the ghee used to make them.

The Lord Venkateswara Temple in Andhra Pradesh's Tirupati was "purified" Monday amid the row over animal fat - fish oil, beef tallow, and lard (pig fat) - in ghee used to make the laddoos.

Amid a raging row over the alleged presence of animal fat in Tirupati Laddu, spiritual leader and Isha Foundation founder Sadhguru Jaggi Vasudev on Sunday said beef tallow in temple 'prasadam' was beyond disgusting.

Tirupati Temple Laddoo Row: In January, during the consecration ceremony of the Ram Temple in Ayodhya, 300 kilograms of 'prasad' from the Tirupati temple was distributed to devotees, confirmed Acharya Satyendra Das, the chief priest of the temple.

Amid controversy over the use of animal fat in ghee at the Tirupati temple in Andhra Pradesh, the Karnataka government on Friday issued a directive mandating the use of Nandini brand ghee in all 34,000 temples.

Around 3 lakh laddoos are made daily in the temple kitchen at Tirupati, using about 1,400 kg ghee. Vast amounts of cashew nuts, raisins, cardamoms, gram flour, and sugar are also used.

Laddoos, specifically those offered as 'prasadam', or devotional offerings, at the temple town of Tirupati are the battleground de jour in Andhra Pradesh, after a lab in Gujarat indicated the presence of animal fat in the ghee used to make them.