Amid the ongoing controversy over the offering of ‘laddus’ at the Tirupati temple, the ‘mahaprasad’ distributed to devotees at the renowned Kashi Vishwanath temple in Varanasi, the parliamentary constituency of Prime Minister Narendra Modi, has seen a significant transformation.
Banas Dairy, part of the Gujarat Cooperative Milk Marketing Federation (GCMMF), which markets products under the Amul brand, has begun producing the ‘mahaprasad’ at its newly-established Banas Kashi Complex in Varanasi. This move marks a shift in the preparation and distribution of the ‘tandul laddus’, now sold at the temple’s prasad kiosk.
To ensure consistency and quality, the Varanasi branch of Banas Dairy has introduced a Standard Operating Procedure (SOP) for producing the ‘mahaprasad’, which is distributed daily to hundreds of worshippers visiting the temple.
Jayen Mehta, Managing Director of GCMMF, said, “This is the first time that the Shri Kashi Vishwanath Temple Trust has provided us with a special recipe for the ‘tandul laddus’ to prepare the ‘mahaprasad’.” Previously, the prasad offered consisted of laddus made from wheat flour and dry fruits. The new ‘mahaprasad’, however, features ‘belpatra’, sacred leaves offered to Lord Shiva at the Kashi Vishwanath temple, one of the 12 Jyotirlingas, the most revered of Shiva temples.
Amul has commenced the sale of this transformed ‘mahaprasad’ at the temple’s kiosk. “We have the capacity to meet future demand, both within Varanasi and across the country,” Mehta stated, adding that the plant can produce up to 20 tonnes of ‘mahaprasad’ daily. The temple trust has formalised an agreement with GCMMF and Banas Dairy for the manufacture of these laddus and the SOP’s implementation.
State-of-the-Art Production Facility in Varanasi
Banas Dairy has set up a dedicated production line for the laddus at its sweet manufacturing plant in Varanasi. Mehta emphasised that maintaining the purity of the ‘mahaprasad’ is their primary goal at every stage of production. The bel leaves used in the laddus are processed at the Banas Kashi Complex, with the entire prasad-making procedure conducted in a spiritual atmosphere, complete with classical pujas and recitations.
The production process is rigorously monitored through 24/7 CCTV surveillance and all personnel involved undergo thorough background checks.
The ingredients of the ‘tandul laddus’ include rice flour, ghee, cashews (6%), almonds (5%), cloves (0.7%), cardamom (0.7%), sugar syrup and a 0.7% extract of bel leaves. All components, including the rice flour, ghee and sugar, comply with the Food Safety and Standards Authority of India (FSSAI) guidelines. Additionally, modified atmosphere packaging has been introduced to extend the shelf life of the laddus, ensuring the prasad remains fresh.
Banaras Sweets Production Begins
Earlier this year, on 23rd February, Prime Minister Modi inaugurated the Banas Kashi Sankul milk processing unit at UPSIDA Agro Park, Karkhiyaon. During the event, the Prime Minister highlighted the plant’s pivotal role in promoting the sweets of Banaras throughout India.
Following the inauguration, Banas Dairy’s Kashi Sankul began producing and distributing two of the region’s most beloved delicacies — Banarasi ‘lal peda’ and ‘launglata’ — under the Amul brand.
Traditionally crafted on a small scale by local sweet makers, the Banarasi ‘lal peda’, offered to Lord Shiva at the Kashi temple, is now being produced at the Banas Kashi Sankul’s state-of-the-art facility, which has a capacity of 1.5 tonnes per day or 45 tonnes per month.
Also Read: Ahmedabad Crime Branch Arrests Four More In Multi-Crore GST ‘Fraud’ Case
