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.

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

A report by a private laboratory has revealed that the samples of the ghee used in making Tirupati laddoos contained foreign fat, including palm oil, fish oil, beef tallow and lard (obtained by rendering the fatty tissue of a pig).

The Tirupati laddu is distributed at the revered Sri Venkateswara temple in Tirupati, which is run by the Tirumala Tirupati Devasthanams (TTD).

The controversy began when the supply of Nandini ghee, a key ingredient in the laddoos offered at the Sri Venkateswara temple, was halted last year. This action drew attention after the temple, which attracts thousands of devotees daily, experienced a change in the taste of its prasadam, the Srivari laddoo.

According to one of the CALF's reports, a ghee sample of TTD contained 116.09 of the S value of Lard. The presence of palm oil and beef tallow measured 23.22 S value. However, YSRCP denied the TDP's accusations and said that the ghee samples that were sent to the NDDB's CALF laboratory were sent in June, after the TDP-led NDA came to power.

While YSRCP accused Chandrababu Naidu of indulging in “heinous allegations” and TDP circulated the lab report to back the claim.