5 Best Temple Prasadam in India

Описание: #templeprasadam

The #PalaniPanchamirtham is an ‘abhishega prasadam’ (food that is a religious offering), which is served in a semi-solid state. It is sweet in taste and one of the main offerings for Lord Dhandayuthapani Swamy, the presiding deity of Arulmigu Dhandayuthapani Swamy Temple, situated on Palani Hills.

Not even a single drop of water is added during the preparation of the panchamirtham. This gives it its classic semi-solid consistency and taste. No preservatives or artificial ingredients are used.

The renowned Palani panchamirtham was bestowed with the Geographical Indication tag.

This is the first time a temple ‘prasadam’ from Tamil Nadu has been bestowed with the Geographical Indication tag.


The #Tirupatiladdu, which is distributed as 'prasad' at Lord Venkateswara's hill shrine in Tirupati, is continuing for more than 300 years. The sacred offering was first introduced on August 2, 1715, according to temple officials.

The laddu, prepared with flour, sugar, ghee, oil, cardamom, and dry fruits, is an essential part of every visit to the world's richest Hindu temple. After prayers to Lord Venkateswara, the mouthwatering sweet is the most sought after prasad.

Tirupati laddu was awarded the Geographical Indication patent. 

The laddu is most popular among pilgrims than the other forms of 'prasad' offered by the temple.



#AmbalapuzhaPalpayasam is a wonder of Kerala and it is believed that it doesn’t taste the same in other shrines. It is golden in colour. The story goes that, one Champakaseri Raja borrowed 10,000 para (measure) paddy from a Brahmin for his army. He couldn’t repay it. Enraged by this, the Brahmin asked the Raja not to enter the temple without repaying him. The Minister heard this and somehow collected the paddy 36,000 para with interest and dumped them at the eastern door near Anakottil.

The minister told the Brahmin to remove it before noon. The Brahmin could not bring in enough people or shift the paddy elsewhere. The minister had told the boat people and others not to help if he calls. The Brahmin offered the paddy to the Lord for daily prasadam. This is how pal payasam started to give as offerings to pilgrims at Sree Krishna Temple, Ambalapula

There are two theories regarding the origin of #Aravanapayasam. One of the most popular versions is that the offering was first prepared by Sage Aravanan. He made the offering in the temple in the dense forest. In olden days people used to carry dry rice (unakkalari) for cooking while visiting the temple. Dry rice is the main ingredient in the Aravana Payasam. So this theory might be true as people might have started preparing the payasm with minimum ingredients.

Another theory is that ‘Aravanan’ means God and as it is cooked and offered to Ayyappa, the sweet got the name Aravana.

‪@TemplesIndia‬

Ananta Basudeva Temple is one of the oldest and famous temple located in Bhubaneswar, Odisha.

One of the highlights of the temple is its kitchen, where #Mahaprasad popularly known as Abhada is prepared in earthen clay pots using firewood and earthen stoves.

This sacred temple food is first served to the dieties and then to the devotees at Bhoga Bazaar, adjoining the shrine. The whole ambience is similar to puri Jagannath Temple's Ananda Bazaar.