Laddus prepared as per highest quality standards: DC2.5 lakh laddus ready for Moola Nakshatram

NTR District Collector Dr G Srijana has said that there shall be no compromise on the quality of laddu prasadam and anna prasadam at Kanaka Durga Temple. “They are being prepared in accordance with the highest quality standards and keeping in mind the rush of devotees, measures are being taken to ensure availability of required laddu from time to time,” she said. On the occasion of Dasara Navaratri festival celebrations, Collector Srijana conducted a surprise inspection of the laddu preparations centre (Laddu Potu) and anna prasadam preparation centres in Vijayawada Brahmin Street on Monday.
Later, the Collector spoke to the media and said that steps have been taken to ensure that the highest quality standards are followed in the preparation of laddu prasadam, which is most loved by the devotees. She said that Vijaya ghee is being used for making prasadam, samples are being sent to the lab for tests, and the test reports are recorded.
The Collector said that the raw materials used for the preparation of prasadam at Laddu Potu and Anna Prasad centres have been examined. According to the Food Safety SOP, quality raw materials are being used and precautions are being followed in the preparation process. It is explained that 60,000 to 70,000 laddus are being sold every day during Navratri celebrations. A total of 25 lakh laddus are likely to be sold during Navratri celebrations, she said, adding that the number of devotees on the occasion of Moola Nakshatram day will be more than expected. At the same time, the demand for laddus will also increase, keeping this in mind, steps are being taken to prepare 2.5 to 3 lakh laddus. It was explained that the staff of the devasthanam is ready to increase the prasada sales centres as per the need.
She said that besides Kanakadurga Nagar, there are prasadam sale counters in railway station, bus stand and Bhawani Ghats, and the devotees can also buy them in those counters. It has been observed that high quality flour, sugar, oil, ghee, cashew nuts, raisins and cardamom powder are used to ensure that laddus last longer and laddu prasadams are prepared in the most hygienic environment.
Temple Executive Engineer L Rama, AEO P Chandrasekhar, Superintendent Y Hemadurga, staff K Sitaramaiah, Jagannath Rao, Adinarayana and others were present.
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