Amid the ongoing controversy surrounding alleged use of animal fat in Tirupati laddus, the Tirumala Tirupati Deasthanams (TTD), the trusts that manages the temple, has reportedly denied that adulterated ghee that arrived in July was used to prepare the laddus.

Shyamala Rao presented a report on the alarming findings of ‘adulteration’ in the ghee used for the laddu prasadam at the sacred temple. The state government is expected to order a comprehensive investigation into the TTD affairs soon.

This comes after Naidu and the TDP alleged that during the previous YSRCP government, ingredients such as beef tallow, lard, and fish oil were used in the preparation of Tirumala laddus.

TTD has introduced a ghee testing system for the first time to ensure the purity of ingredients used in the famous Tirupati laddu prasadam. This initiative, led by Executive Officer Shamala Rao, addresses concerns about adulteration and will blacklist suppliers providing impure products.

Andhra Pradesh CM N Chandrababu Naidu said the SIT would investigate misuse of power and ensure strict action against laddu adulteration. A ritualistic purification will also take place.