TIRUPATI LADDU

Also called SriVari laddu. It is offered as Naivedhyam to Sri Venkateswara and prepared within the mandir kitchen (laddu potu) by Tirumala Tirupati Devasthanams.

It has Geographical indication tag so only Tirumala Tirupati Devasthanams can make and sell it.
TIRUPATI LADDUAlso called SriVari laddu. It is offered as Naivedhyam to Sri Venkateswara and prepared within the mandir kitchen (laddu potu) by Tirumala Tirupati Devasthanams.It has Geographical indication tag so only Tirumala Tirupati Devasthanams can make and sell it.
TIRUPATI LADDUAlso called SriVari laddu. It is offered as Naivedhyam to Sri Venkateswara and prepared within the mandir kitchen (laddu potu) by Tirumala Tirupati Devasthanams.It has Geographical indication tag so only Tirumala Tirupati Devasthanams can make and sell it.
The Laddu was invented during the reign of the Pallava dynasty. It is even mentioned in inscriptions dating back to the 1480s when it was known as “manoharam”. Originally, it was served in a loose, chunky form. Its present ball form came in 1940s.
The Laddu was invented during the reign of the Pallava dynasty. It is even mentioned in inscriptions dating back to the 1480s when it was known as “manoharam”. Originally, it was served in a loose, chunky form. Its present ball form came in 1940s.
The Laddu was invented during the reign of the Pallava dynasty. It is even mentioned in inscriptions dating back to the 1480s when it was known as “manoharam”. Originally, it was served in a loose, chunky form. Its present ball form came in 1940s.
About one tonne of besan flour, 10 tonnes of sugar, 700 kg of cashew nuts, 150 kg of cardamom, 300 to 500 litres of ghee, 500 kg of sugar candy and 540 kg of raisins are used daily to make the prasad.
An average of 1.5 lac laddu are prepared daily.
(Cr:lifebeyondnumbers. com)
About one tonne of besan flour, 10 tonnes of sugar, 700 kg of cashew nuts, 150 kg of cardamom, 300 to 500 litres of ghee, 500 kg of sugar candy and 540 kg of raisins are used daily to make the prasad. An average of 1.5 lac laddu are prepared daily. (Cr:lifebeyondnumbers. com)
About one tonne of besan flour, 10 tonnes of sugar, 700 kg of cashew nuts, 150 kg of cardamom, 300 to 500 litres of ghee, 500 kg of sugar candy and 540 kg of raisins are used daily to make the prasad. An average of 1.5 lac laddu are prepared daily. (Cr:lifebeyondnumbers. com)
You can follow @Jayalko1.
Tip: mention @twtextapp on a Twitter thread with the keyword “unroll” to get a link to it.

Latest Threads Unrolled:
Those who think consciousness raising & movement building are disconnected, or even a distraction from electoral politics have not paid attention to the history of social change.In this thread, we
Read more
The 2020s will be known as the Remote Work decadeA few predictions of what is likely to emerge[ a thread ] Third Space: Office and Working from Home will
Read more
1/29: Have you ever had a concept explained to you that helps frame complex issues you’ve been wrestling with and opens your eyes to new possibilities? A concept that I
Read more
By continuing to use the site, you are consenting to the use of cookies as explained in our Cookie Policy to improve your experience.