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.

A huge row has erupted after Andhra Pradesh CM Chandrababu Naidu alleged that the ghee used in preparing the famous laddus, given as prasad, by the renowned Tirupati temple was mixed with animal fat.

Beef tallow, or rendering beef fat usually involves heating and straining the fat to get rid of contaminants. It has traditionally been used for cooking, frying, and even for creating soaps and candles. It has a solid consistency at room temperature.

Beef Tallow is made by removing, simmering and clarifying the fatty tissue of beef. Beef tallow is typically used for cooking at high temperatures such as deep frying and roasting. Lard has now been replaced by vegetable oil in most kitchens. Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.

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

NDDB CALF lab report reportedly identified the presence of beef fat, fish oil in the famous 'prasadam' offered at Tirupati temple during YSRCP government

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.

Andhra Pradesh chief minister Chandrababu Naidu alleged that there was a usage of “animal fat” instead of ghee in the laddus offered at Tirupati shrine.