The Laddu Prasad from the renowned Mahakaleshwar Temple in Ujjain, Madhya Pradesh, has passed 13 rigorous food safety tests, sparking joy among devotees. This comes at a time when the Tirupati Prasad has been facing scrutiny, adding to the significance of this achievement for the Mahakaleshwar temple.
According to Ujjain Divisional Commissioner Sanjay Gupta, the Laddu Prasad underwent extensive testing in laboratories accredited by the Food Safety and Standards Authority of India (FSSAI). The tests covered 13 distinct parameters to ensure the quality and safety of the sacred offering.
The prasad is made using four key ingredients: pure ghee, gram flour, rava (semolina), and sugar. Gupta saied that the most expensive and critical ingredient among these is pure ghee, which plays a central role in both the flavor and sanctity of the offering.
In a remarkable revelation, Gupta shared that an astounding 40 metric tonnes of ghee are used daily to prepare the Laddu Prasad. This ghee is sourced from the Ujjain Milk Union, a cooperative institution run by the state government. The massive quantity speaks not only to the scale of the prasad distribution but also to the temple’s commitment to maintaining quality on such a large scale.
The successful testing has brought a renewed sense of confidence and happiness among the devotees. The passing of these stringent safety tests has helped to reassure the devotees about the purity and quality of the prasad, deepening their trust in the temple’s offerings.
“A devotee had the Laddu Prasad tested in an FSSAI-approved laboratory. It underwent 13 different tests, and it is a matter of great pride and happiness that it passed all criteria,” said Gupta. “The prasad is made using pure ghee, gram flour, sugar, and rava, and this ghee is produced by the Ujjain Milk Union, a state government cooperative.”
In light of the positive results, Gupta suggested that the famous Tirupati Devasthan consider using Sanchi Ghee, which is also produced by the Ujjain Milk Union. This call highlights a broader push for maintaining high food safety and quality standards at major religious institutions across the country.
Gupta was quick to credit the Mahakaleshwar Temple Management Committee for their dedicated efforts in ensuring the consistent quality of the Laddu Prasad. As food safety standards continue to be a priority in religious settings, the Mahakaleshwar Temple’s achievement stands as a model for others to follow.
