When you think about laddu, Tirupati laddu comes into everyone's mind by default. What is the history behind this Laddu?

We get mouth-watering when you think about this sweet laddu. Next to God Venkatesha (Ezhumalayan), our mind thinks about Laddu comes as his offering.

Laddu is an abbreviation of the Sanskrit word ‘Ladduka’. It means ‘small ball’. Laddu is in the shape of a ball, hence the name. It is known as 'Laddu' in all languages like Tamil, Telugu, Kannada, and Malayalam.

Tirupati is a reform that has been famous all over South India since the seventh century, especially from the Pallava period! During the reign of the Pallavas in 830 AD, the system of offering offerings to the devotees began. In those days it was customary to come and visit the temple from several hundred miles away. They carry a variety of rice like lemon rice or tamarind rice for their food during travel. So this temple has been offering these devotees the food they need till they go home.

AD In the year 1445, a type of Pongal rice called Thirupongam was offered. In the same year, they also gave a dessert called Suyyam.

Then ten years later the bread-like food Appam is offered. AD In the 1500s it became a Vadai. In the next three years, Adirasam took the place of Vada.

Many years later, in 1547, Manoharam was introduced. Manoharam is popular in Andhra Pradesh. Manoharam is like a sweet murukku. That is, if you mix rice flour and jaggery and fry it in oil like a Murukku, that is the Manoharam. This Manoharam will not spoil for long days. Hence, a 12th-century inscription says that the mountaineers were given a Manoharam as an offering.

Next Boondhi came. After the rule passed into the hands of the British and Tirupati became a part of Madras province, boondhi became an offering in 1803. After its arrival, Laddu became an offering only in 1940. The information that Laddu came only after the arrival of Variety Rice, Thirupongam, Suyyam, Appam, Vada, Manoharam, Bundi, etc. surprised me a lot.

Tirupati Laddu, who has made the world look back on his side, has been granted a patent. Another surprising piece of information. The size and aroma of the Tirupati Laddu ball are unmatched anywhere else. It is not made like this anywhere else in the world. It is noteworthy that its quality, aroma, and taste are recorded as unique. Therefore, no sweet shop under the name of Tirupati Laddu can produce and sell laddu in the same flavor. Its production method cannot be popularized outside. The name ‘Tirupati Laddu’ belongs only to the Tirupati Devasthanam.

Laddu is an example of how any history can always amaze the reader! This laddu was initially sold to 50 Paisa. According to last year's news, the offering laddu is currently selling for just 25 rupees from the actual price of 50 rupees. The offer will remain in effect until the end of Corona.

A well-rich merchant prayed to Perumal to make a huge laddu, ‘Kondandha Laddu’ (Mountain Laddu) like the Thirumalai for Perumal’s Thiru Kalyana celebration. He has prepared that laddu and given it to the temple. The same has been cut off and given to the devotees as an offering. It is said that this event led to the turning of Tirupati Laddu into an offering.

In Thirumalai, there is a madappalli (temple kitchen) that specializes in the production of Tirupati Laddu, also known as 'Srivari Prasadam' and 'Laddu Prasadam'. That kitchen will be called ‘Podu’. Apart from the laddu which is offered as an offering, a small laddu is also provided free of cost by the temple to the devotees who complete the darshan of Perumal.

51 ingredients are used to make Tirupati Laddu. These items are provided from the temple storage room to make Laddu. To make 5100 Laddu, 185 kg of ghee, 200 kg of gram flour, 400kg of sugar, 35 kg of cashew nuts, 17.5 kg of raisins, 10 kg of sugar candy, 5 kg. Cardamom is used. That means 852.5 kg of material is required to produce 5,100 Laddu.

Isn’t the mouth sweet when it comes to learning sweet news?