In the wake of a significant controversy surrounding the prasad served at Andhra Pradesh’s Tirupati temple, the Karnataka government has issued a directive requiring all temples in the state to exclusively use Nandini ghee, produced by the Karnataka Milk Federation (KMF), for making prasad and other offerings. This decision affects over 35,000 temples, which are now compelled to adhere to this new regulation.
The official circular from the Karnataka government specifies that all notified temples under the Karnataka State Religious Endowment Department must utilise Nandini ghee for various purposes, including the preparation of prasadas (offerings), lighting lamps, and at Dasoha Bhavans, where communal meals are served. Minister Ramalinga Reddy noted that nearly 99 percent of temples in Karnataka already employ Nandini ghee in their offerings, indicating a strong preference for local products in religious practices.
This directive comes in the context of a heated dispute over the quality of the laddoos offered at the Tirupati temple. Last year, the Jagan Mohan Reddy-led government in Andhra Pradesh ceased sourcing Nandini ghee from KMF after nearly 15 years of partnership, citing pricing issues. This move sparked debates regarding the quality and ingredients used in the temple’s famous laddoos.
In August, however, following an intervention by former Chief Minister Chandrababu Naidu, the KMF resumed supplying its Nandini ghee to the Tirumala Tirupati Devasthanams (TTD). This return was aimed at enhancing the quality of the laddoos, which have great significance among devotees.
A significant escalation in the controversy occurred when Chief Minister Chandrababu Naidu accused the previous YSRCP government of using inferior quality ingredients in the laddoos, alleging that they contained animal fats and substandard ghee. These claims were categorically denied by the YSRCP, leading to public outcry and scrutiny.
The situation intensified when a laboratory report revealed alarming findings: samples of the ghee used for the laddoos contained foreign fats, including palm oil, fish oil, beef tallow, and lard derived from pigs. These revelations have not only amplified the existing tensions between the two political factions but have also raised concerns among devotees regarding the purity of the offerings at one of India’s most revered temples.
The Karnataka government’s decision to enforce the exclusive use of Nandini ghee is significant not just for maintaining the quality of prasad but also for promoting local products and supporting the state’s dairy farmers. Nandini ghee, known for its quality and purity, is seen as a symbol of Karnataka’s agricultural pride and is deeply rooted in the cultural practices of the region.
This move is likely to strengthen the association between religion and regional produce, reinforcing the idea that offerings should be made using local ingredients that adhere to cultural and dietary preferences.
As news of the laboratory findings and the subsequent government directive spreads, public reaction has been mixed. Many devotees welcome the assurance of quality through the exclusive use of Nandini ghee, while others express concern over the broader implications of political rivalries affecting sacred practices.
Looking ahead, the ongoing situation between the Andhra Pradesh and Karnataka governments will continue to play a pivotal role in the religious and political landscape of the region. The focus on prasad quality and the ingredients used may well lead to increased scrutiny of temple offerings across India, prompting other states to evaluate their practices in light of Karnataka’s directive.