Tirumala2 minutes agoAuthor: Gaurav Sharma
There is also a three-story kitchen built over 25,000 square feet in the temple complex
The famed Srivari Laddu, the sacred prasad offered to devotees at the Tirumala Sri Venkateswara Temple in Andhra Pradesh, completed 311 years on Saturday.
First offered to Lord Venkateswara on August 2, 1715, the laddu has retained its distinctive taste and traditional recipe despite significant changes in the preparation process over the centuries.
While the prasad was once prepared entirely over wood-fired stoves, the Tirumala Tirupati Devasthanams (TTD), which manages the temple, now uses modern technology, including AI-based systems, to ensure the quality and purity of the ingredients used in its preparation.
First Srivari laddu offered in 1715
According to TTD records, the first Srivari Laddu was prepared on August 2, 1715, in the temple’s original Potu (kitchen). Made using thick boondi, the laddu was offered to Lord Venkateswara as Naivedyam (sacred food offering).
At the time, the preparation involved nearly 21 days of planning and arrangements, reflecting the importance attached to the offering.
Over the past three centuries, while the scale of production has grown enormously, the temple has continued to follow the original recipe to preserve the laddu’s traditional flavour.
Over 4 lakh laddus prepared every day
The Chief Public Relations Officer of TTD said the temple currently prepares around 4.08 lakh laddus every day for devotees visiting Tirumala.
The production increases significantly during major festivals, particularly Brahmotsavam, when the temple prepares 8 to 10 lakh laddus daily to meet the surge in demand.
Sunday is considered especially significant for the Srivari Laddu, and additional batches are prepared for devotees visiting the temple on the day.
AI-based technology now checks raw materials
Although the cooking process continues to follow traditional methods, the temple has incorporated modern technology to maintain quality standards.
TTD now uses AI-based machines to detect adulteration and ensure the purity of raw materials such as gram flour, sugar, ghee, cashews, raisins and cardamom before they are used in the preparation of the laddus.
Temple authorities say the technology is used only for quality control, while the recipe and preparation methods remain unchanged.
Preparation continues for nearly 20 hours a day
The temple employs around 250 to 270 skilled cooks, traditionally known as Paricharakas, who oversee the preparation of the laddus.
Their responsibilities include mixing the ingredients, frying the boondi and ensuring that all rituals and standards of purity are maintained throughout the process.
In addition, 350 to 400 employees assist with transporting ingredients, sieving the boondi, hand-shaping the laddus and placing them on conveyor belts for distribution.
Laddu preparation continues for nearly 20 hours every day, with workers operating in three shifts to meet the large daily demand.
Sacred chants accompany every batch
The preparation of the Srivari Laddu is not merely a cooking process but also a religious ritual.
Throughout the preparation, Vaishnava Brahmins continuously chant “Om Namo Venkateshaya”, recite the Vishnu Sahasranama, and other sacred Vedic hymns. These chants are believed to sanctify the prasad before it is offered to the deity.
Traditional kitchen still in use
The original 2,000-square-foot Potu, where the first laddu was prepared more than three centuries ago, continues to function within the Tirumala temple complex.
Even today, special laddus meant exclusively as offerings to Lord Venkateswara are prepared in this traditional kitchen by 25 Vaishnava Brahmins, using time-honoured methods, including heating gram flour on stoves.
Modern kitchen meets devotee demand
Alongside the historic kitchen, the temple also operates a three-storey Potu spread across 25,000 square feet.
Equipped with gas- and steam-powered machinery, the facility employs around 700 Vaishnava Brahmins, who prepare 4 to 6 lakh laddus every day for distribution among devotees.
The combination of traditional practices and modern infrastructure enables the temple to meet the massive demand while preserving the religious significance of the offering.
Special celebrations mark the 311th anniversary
The completion of 311 years of the Srivari Laddu is being marked with special significance at the Tirumala temple.
The laddus prepared on Sunday will first be offered to Lord Venkateswara before being distributed to devotees, with special rituals and celebrations scheduled to commemorate the milestone.
