Sweets
Porivilangai / Ponvilangai
Also called Porivilangai; Ponvilangai; Ponvilangay-padi.
A durable sweet prasadam name preserved in the Tirumala inscriptional vocabulary.
What goes into it
Grain/pulse
jaggery and spices in regional versions
Exact inscriptional formula varies.
How it is made
Prepared as a durable sweet/snack; modern recipes vary.
Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.
Where it is offered
This is a culinary family found widely across South Indian temple and household worship rather than one tied to a single temple in this reference. Its region is recorded as Tamil/Tirumala historical corpus.
History and evidence
It appears in the historical and inscriptional record under the name Ponvilangay-padi.
Earliest documentation: Vijayanagara-period lexicon.
Dietary note
Recorded as Yes in the tradition described.
This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.
Source
- Primary reference for this entry · Historical name verified; recipe varies · confidence Medium
https://archive.org/stream/inscriptionsofac014883mbp/inscriptionsofac014883mbp_djvu.txt