Tirupati Laddoo Controversy: 5 tips to identify pure ghee at home

The laboratory test recently ordered by the TDP government in Andhra Pradesh has stirred controversy over the purity of cow ghee used in preparing the tasty Tirupati Laddoo prasadam. According to the latest reports, the ghee samples provided to the Tirumala temple trust during the YSRC government's term contained foreign fats. These included lard (clarified pig fat), tallow (beef fat), fish oil, and vegetable fats such as coconut, linseed, rapeseed, and cottonseed oils.This news surfaced after several devotees protested against the change in the taste of the laddoo prasadam. The findings have evoked significant outrage and concern regarding the quality of ghee used in such an important religious offering. Pure ghee has always been considered a fundamental ingredient in laddoo preparation. Devotees were shocked to discover the presence of foreign animal fats, which contradicts the religious and cultural sentiments surrounding the prasadam. The presence of vegetable fats further raised questions about its authenticity and nutritional value. If you are interested in assessing the quality of ghee used in your cooking (especially when store-bought), here are five simple tips to identify pure ghee.
The Fragrance Test
Pure ghee’s most apparent characteristic is its strong, nutty fragrance. It has a particular, enticing smell that remains consistent while it is being heated. Adulterated ghee, on the other hand, often has a much weaker or chemical smell due to the presence of mixed oils or fats. For this test, pour a spoonful of ghee into a pan and heat it. If the smell is rich, strong, and slightly sweet, it is likely pure. Conversely, a lack of a specific aroma or a bad smell often indicates adulteration.

Freezing Test
Another straightforward method to test for ghee purity is the freezing test. Take small quantities of ghee in a clear bottle and refrigerate it for 30 minutes. Pure ghee will freeze uniformly with a consistent color. If you notice layers, separation, or residue in the liquid, it suggests that the ghee has been adulterated with other oils or fats. Adulterated ghee contains impurities that solidify at different temperatures.

Iodine Test
The iodine test is a scientific way to check for starch or adulterants in ghee. Add a few drops of iodine solution to a small amount of melted ghee; if it turns blue or purple, this indicates the presence of starch and shows that the ghee has been adulterated. Pure ghee will not react since it is free from starch and carbohydrates. This test is particularly useful if you are unsure about the quality of ghee purchased from a grocery store.
The Texture Test
Pure ghee has a grainy texture when solidified, which is characteristic of high-quality ghee, especially when prepared at home or in a traditional setup. Adulterated ghee tends to be smooth and oily due to the presence of vegetable oils or other fats. To conduct this test, press some ghee between your fingers. If it feels grainy and melts quickly, that indicates purity. Conversely, smooth and oily textures may indicate adulteration.
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The Taste Test
Perhaps the easiest way to check ghee purity is through a taste test. Pure ghee has a slightly sweet and rich flavor that enhances the taste of dishes. It leaves a pleasant aftertaste that adulterated ghee lacks, which may taste bland or even slightly bitter due to added oils. Simply take a small amount of ghee and taste it; if it has a greasy or unpleasant aftertaste, it is likely not very pure.
(Thumb image courtesy: Canva)