| Tirupati laddu | |
|---|---|
| Geographical indication | |
.jpeg) Tirupati Laddu on Indian stamp | |
| Alternative names | శ్రీవారి లడ్డూ -- Srivari Laddu |
| Description | Laddu sweet offered as Naivedhyam to Lord Sri Venkateswara, at Tirumala Venkateswara Temple of Tirupati |
| Type | Foodstuff |
| Area | Tirupati, Andhra Pradesh |
| Country | India |
| Registered | 2009 |
| Material | Gram flour, cashew nuts, cardamom, |
| Official website | http://www.tirumala.org |
Tirupati Laddu, also known as Tirumala Laddu or Srivari Laddu, is a popular sweet offered as prasadam at the Venkateswara Temple in Tirupati, Andhra Pradesh, India. First introduced in 1715, the laddu evolved from a sweet called Manoharam and is now prepared in the temple's kitchen, Laddu Potu, by the Tirumala Tirupati Devasthanams (TTD). Over 600 people, including skilled cooks known as Pachakas, are involved in its production. The laddu received a Geographical Indication (GI) tag in 2009 to protect its authenticity. There are variations of the laddu, including the Proktham Laddu and Asthanam Laddu. In 2024, it was at the centre of a controversy over alleged adulteration, leading to investigations and a purification ritual.