Tirupati laddu controversy LIVE: Amidst the raging controversy over allegations of the presence of “animal fat” in the laddoos served as 'prasadam' at Tirupati temple in Andhra Pradesh, the Centre has sought a report from the Andhra Pradesh government.

According to reports, beef tallow has been traditionally used during cooking, candle-making and even as a lubricant.

Nearly 400-500 kg of ghee, 750 kg of cashew nuts, 500 kg of raisins and 200 kg of cardamom are used to prepare the laddus.

In a press conference on Thursday, TDP spokesperson Anam Venkata Ramana Reddy displayed the purported lab report which apparently confirmed the presence of “beef tallow”, "lard" (relating to pig fat) and fish oil in the given ghee sample.

A political storm erupts in Andhra Pradesh as TDP alleges the presence of 'beef tallow' and 'lard' in Tirupati laddus, based on a controversial lab report. The claims, made by N. Chandrababu Naidu, raise serious questions about ingredient quality and have prompted calls for an investigation.

The famous Srivari laddu from the Tirupati temple, Srivari laddu, has recently gained attention amid controversy surrounding its ingredients. The Tirupati Tirumala Devasthanams (TTD) has a geographical indication tag for its famous laddu,

A heated controversy has erupted in the state of Andhra Pradesh since Thursday (September 19) after the ruling Chandrababu Naidu's Telugu Desam Party (TDP) alleged that there is the presence of 'beef tallow',

The alleged discovery of beef tallow in Tirumala laddu ghee samples has sparked a major controversy, raising concerns over the use of animal fat in the prasad.

Lab analysis revealed foreign fats, including animal fats, in the ghee used for Tirupati laddu prasadam during the YSRC government's tenure. The NDDB