Alleged use of animal fat in Hindu temple sweets causes alarm in India

An eight-page report, published on 16 July and referenced by chief minister Chandrababu Naidu, had highlighted the traces of animal fats in the ghee used to make the well-known Tirupati laddus sweets, sparking controversy in religious and political circles, the 22 September report said.

According to the TDP, the sample was submitted on 9 July and the analysis was conducted by the Centre of Analysis and Learning in Livestock and Food (CALF) at the National Dairy Development Board (NDDB) in Gujarat.

According to claims made by Naidu, the previous YSR Congress Party (YSRCP) government, under YS Jagan Mohan Reddy, had used animal fat, including beef tallow and lard, in the laddus offered as ‘prasad’ at the Tirupati shrine.

Naidu had cited the laboratory findings, which he claimed suggested the ghee used during the previous administration contained these substances, raising concerns among devotees about food safety and religious integrity, The Sunday Guardian wrote.

According to TDP spokesperson Anam Venkata Ramana Reddy, the laboratory results confirmed the use of beef tallow, lard and fish oil in the ghee used to make the laddus, which are regarded as sacred.

In response to the claims, State Congress chief YS Sharmila, sister of YSRCP president and former Chief Minister YS Jagan Mohan Reddy, called for a CBI investigation into the matter, the report said.

Urging for a fair investigation to clarify the allegations, she had accused the TDP of engaging in political games, The Sunday Guardian wrote.

Senior YSRCP leader B Karunakar Reddy, a former chairman of the TTD board, had dismissed Naidu’s claims, saying they were politically motivated and aimed at discrediting the YSRCP leadership ahead of elections.

Reddy also said that the YSRCP had always maintained high standards in preparing the sacred laddus at the shrine.