A brand once shown the door has come back and taken over the Tirupati temple kitchens — and devotees can taste the difference.
Nandini Ghee in Tirupati Laddu, made by Karnataka Milk Federation (KMF), was earlier rejected by the Tirumala Tirupati Devasthanams (TTD). Today, it has become the main ingredient in the world-famous Tirupati Laddu and has smashed every supply record.
Record Delivery No One Saw Coming
In just one year, TTD bought 5,000 metric tons of Nandini Ghee in Tirupati Laddu — the highest ever used for laddu prasad. Demand has jumped by nearly 30%, and the temple has now floated a fresh tender for 2,000 more metric tons in the next six months.
KMF’s Managing Director, Shivaswamy, confirmed that delivery is running non-stop with zero disruption.
From “No Thanks” to “Only This”
Years ago, TTD had refused to use Nandini ghee over flavour concerns. Instead of backing off, KMF revamped sourcing, improved testing, and tightened quality checks. The same product is now trusted by one of the richest temples in the world.
Why It Matters to Devotees
Every laddu handed to pilgrims is soaked in ghee. The aroma, taste and texture all depend on it. With millions of laddus given out every year, only a supplier with strong production can meet the demand — and Nandini has taken full control.
Win for Farmers, Temple and Tradition
The record deal has boosted Karnataka dairy farmers and secured a steady flow of pure ghee to Tirumala. The laddus remain golden, fragrant and exactly how devotees remember them.
