The Srivari Laddu was first offered as Tirumala prasadam on 2 August 1715 — over three centuries ago.
Every laddu is made in the temple's sacred kitchen, the Potu, using the time-honoured recipe called dittam.
On normal days ~1.5 lakh laddus are made; during peak festivals, up to 8 lakh per day.
Since 2009 the Tirumala Laddu has Geographical Indication status — only the temple's Potu can make the real thing.
Every darshan ticket includes 2 small laddus — the Lord's blessing you carry home.