Tirupati Balaji Temple

• The Tirumala Venkateswara Temple, also known as the Tirupati Balaji Temple, is a hindu temple situated in the hill town of Tirumala at Tirupati in Chittoor district of Andhra Pradesh. 
• The temple is situated at a height of 853 m above sea level and is positioned on Venkata Hill, which is one of the saptagiri (seven hills) of Tirumala Hills.
• It is dedicated to Lord Sri Venkateswara, an incarnation of Vishnu.
• It has been mentioned in holy scriptures such as the Garuda Purana, Brahma Purana and many others.
• History:
• The temple’s ancient roots can be traced to the Pallava dynasty, which had a strong influence on the region during the 9th century.
• Subsequently, the Chola dynasty played a crucial role in further developing and patronizing the temple.
• Later on, during the reign of the Vijayanagara Empire, the temple received significant contributions and endowments, solidifying its place in the religious landscape of South India.
• One of the defining moments in the temple’s history was when the famous saint, Ramanuja, played a pivotal role in reviving the temple and its rituals in the 12th century.
• It is one of the richest temples in the world in terms of donations received and wealth.
• A popular practice in the temple is the donation of hair and various riches in order to please the god.
• Tirupati Laddu: The renowned sweet, Tirupati Laddu, given as a prasad at the temple, has the Geographical indication (GI) tag.

Architecture

• The Temple is constructed in Dravidian architecture and is believed to be constructed over a period of time starting from 300 AD.
• Three entrances lead to the sanctum sanctorum - the first is called Mahadwaram.
• A gopuram (gateway), measuring 50 ft, is placed infront of the entrance.
• There are two circumambulation (parikrama) paths. 
• The main shrine houses a gold-plated tower that is called Ananda Nilayam, and a temple inside the tower houses the main deity.
• The temple’s vast courtyards, pillars, and halls are adorned with exquisite sculptures and designs that capture the essence of Hindu spirituality.

Controversy

A controversy has erupted in Andhra Pradesh after the Telugu Desam Party (TDP) claimed that ghee used to prepare Tirupati laddus, offered at Tirumala Venkateswara Temple, contains "beef tallow," "lard," and other substandard ingredients. The allegation is backed by a lab report where the samples of the Tirupati laddus were sent for testing.

 A R Dairy Food Pvt Ltd has been blacklisted after its ghee, used for making the iconic Tirupati laddus, was allegedly found to contain “foreign fats”. These fats included palm, coconut, soyabean, sunflower, rapeseed, and other vegetable oils, as well as animal fats (beef tallow, pork lard, and fish oil).

β-sitosterol in ghee can indicate that it has been adulterated with vegetable fats.

S-values are a set of mathematical equations that can be used to detect adulterated milk fat. The ISO/IDF (2010) has specified S-value limits for cow milk fat. Adulterated fat samples will have at least one S-value that is outside of the reported limits. The range of each S-value for pure milk fat remains in the vicinity of 100 (Table 2). When foreign fat is mixed with milk fat, it causes deviation in triglyceride profile of the milk fat beyond the natural variation, which in turn causes large shift in its S- value(s).

Beef Tallow

• Tallow is made by removing, simmering and clarifying the fatty tissue of beef. Beef tallow is typically used for cooking at high temperatures such as deep frying and roasting. It is also used in the production of soaps and candles and seasoning cast iron utensils.
• Tallow is primarily composed of saturated and monounsaturated fats, with a small percentage of polyunsaturated fats. Liquid fats such as olive oil, peanut oil and canola oil are mainly unsaturated fats.
•  Tallow can be stored for a long time without refrigeration due to its stable composition.
• Saturated fats tend to linger longer in the stomach, leading to a feeling of fullness or heaviness. This could trigger nausea or acid reflux, especially if the individual has a sensitive digestive system. Those with gallbladder issues may also find that tallow consumption exacerbates their symptoms due to its high-fat content”.
• Excessive intake of saturated fats raises LDL cholesterol, increasing cardiovascular risk, which is concerning for individuals mindful of fat intake.
• Additionally, beef tallow is calorie-dense, informs Chakraborty, with around 110-120 calories per tablespoon, potentially contributing to weight gain if consumed frequently. While the inclusion of beef tallow may slightly alter the taste and texture, giving laddoos a distinct richness, it also raises cultural concerns.

Tallow consists of these fats in the following ratios:  

• • • 50% saturated fat
    • 42% monounsaturated fat
    • 4% polyunsaturated fat.

Fish Oil

• Fish oil is widely consumed as a supplement for its omega-3 fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which are beneficial for heart health, reducing inflammation, and supporting brain function. 
• While not used as commonly for cooking as tallow, certain cultures incorporate fish oil in small amounts in traditional dishes. However, the taste can be quite strong and is typically not preferred for general culinary use. 
• Fish oil is used in the production of animal feed, particularly for aquaculture, where it serves as a source of omega-3 fatty acids to promote healthy growth in farmed fish.

Lard

• Lard is basically pork fat. Lard is made by separating fat from the pig's muscle by rendering or melting it, and then typically filtering or processing it to remove impurities and give it a neutral, not overly “porky” flavour.
• Lard is solid and white or ivory when cold or in room temperature, and becomes a clear liquid when heated.
• Lard is used for cooking, baking and frying. It can be used almost in any place where butter is used. Unlike butter, lard has a high smoke point, making it a preferred fat for deep-frying, roasting and even grilling.

Both the ingredients are fit for human consumption but their use to make ''prasadam'' has kicked up the controvercy. Other main ingredients of the laddu are chickpea gram flour, sugar, small sugar cubes, cashew nut, cardamom, camphor, and raisins.