TIRUMALA: The iconic Tirumala Laddu, a sacred offering to Lord Venkateswara and a symbol of divine grace at the Tirumala Tirupati Devasthanams (TTD), has achieved a historic milestone. For the entire month of July 2025, the production and sale of laddus surpassed an unprecedented 4 lakh per day, a feat attributed to rigorous quality control measures, enhanced staffing and improved incentives under the current TTD administration.
The Tirumala Laddu, cherished by devotees as a blessed prasadam, is more than just a sweet—it embodies centuries of tradition and devotion. Official records reveal that TTD produced 1,25,10,300 laddus and sold 1,24,40,082 in July, generating a revenue of Rs 62.2 crore. This remarkable achievement marks a significant leap from the past, when such sales were typically seen only during major festivals like Brahmotsavam.
The TTD, under the leadership of Trust Board Chairman BR Naidu and Executive Officer J Shyamala Rao, has implemented key reforms to enhance production efficiency and quality. Three months ago, the Trust Board approved the addition of 84 workers, bringing the total workforce involved in laddu production to approximately 1,150.
This includes 700 Potu workers (Brahmin cooks), 209 exclusive sales staff, office personnel, ingredient truck loaders, unloaders, tray cleaners, and technical staff managing gas plants and ghee supply lines.
The administration also alleviated financial burdens on workers by removing GST from their wages and increasing wages, fostering greater dedication.
Assistant Executive Officer (AEO) Munirathnam, under the supervision of Additional EO Venkaiah Choudhary, oversees critical quality checks, including the sugar syrup density, texture, and ingredient proportions, such as cashew, raisins, cardamom, and sugar candy. These checks occur twice daily to ensure consistency, addressing past criticisms about ingredient quality.
TTD lab ensures that every laddu meets stringent quality standards
“The real-time checks and approvals by Additional EO Venkaiah Choudhary allow us to maintain seamless production,” AEO Munirathnam told TNIE. “Once we get the go-ahead, the team ensures every laddu meets the sacred standards of the temple.”
The preparation of the Tirumala Laddu adheres to the ancient ‘Dittam’, a traditional recipe using chickpea flour (besan), ghee, sugar, and flavorings, perfected over centuries.
The process, steeped in ritual, is carried out by dedicated Potu workers in the temple’s kitchen, known for its impeccable cleanliness.
After 9 p.m., the kitchen is meticulously cleaned, leaving no trace of leftovers by dawn—a testament to TTD’s commitment to purity and tradition.
The laddu, offered first to Lord Venkateswara, is considered a divine blessing, with a portion distributed to devotees as prasadam.
The scale of production, described as the world’s largest sacred mass-feeding operation, underscores TTD’s devotion to serving the community while upholding spiritual standards. EO J Shyamala Rao’s initiatives to improve ingredient quality and establish a dedicated laboratory for continuous quality monitoring have been pivotal.
The lab ensures that every laddu meets stringent standards, contributing to the surge in daily sales, now a consistent 4 lakh even outside festive periods.
Enhanced coordination among workers, from cooks to logistics staff, has streamlined operations, with technical teams ensuring optimal conditions, such as maintaining water pipeline temperatures for smooth ghee flow.
The TTD’s focus on devotee satisfaction, coupled with administrative reforms, has transformed the Tirumala Laddu into a daily phenomenon, reinforcing its status as a cherished symbol of divine grace.
As sales continue to soar, the TTD’s efforts reflect a harmonious blend of tradition, innovation, and unwavering commitment to the millions of devotees who visit Tirumala each year.