Project Report For Automatic Chikki Plant

The project report for Automatic Chikki Plant is as follows.

Chikki is a sweet dish made by combining various nuts and other ingredients with either molasses or sugar. These components are combined with thick molasses or sugar syrup. The mixture is cooled before being cut into smaller pieces and packed. Many components are employed, such as groundnut or cashew nut kernels, sesame seeds, dried coconut pieces, fresh fruit, and so on. Chikki is popular among all age groups across the country, but school-aged children and rural communities are the primary objectives. This product can be made anywhere in the United States. It can be produced with expensive components like dry fruits, however, there is a restricted market for such expensive chikkies, and demand is only during the winter season. Chikkies manufactured from groundnut kernels, dry coconut, and sesame seeds, on the other hand, have a year-round market. This note is about such low-cost, high-volume items.

Chikki is made in a very easy manner. The outer red skin of groundnut kernels is removed before they are split in the splitting machine. Sesame seeds and dry coconut are toasted, and minute pieces of coconut are cut out by hand. Simultaneously, jaggery is cooked in water until it forms a thick syrup, then filtered to eliminate any remaining particles. This hot syrup is combined with groundnut splits, toasted sesame seeds, or roasted coconut bits, and then put into drying racks. Small square sized pieces are cut after a couple of hours, and each piece is individually wrapped in plastic wrappers.

Chikki is produced with high-quality ingredients such as edible nuts, oilseeds, cooked or puffed cereals, pulses, or legumes, and a binding agent of good quality jaggery, sugar, or liquid glucose. Chikki is high in proteins, monounsaturated fatty acids, antioxidants, minerals, and vitamins, and has numerous health advantages. It is a good source of calories, and it can aid with cardiovascular, neurological, and skin illnesses, as well as total human growth and development. Chikki is eaten right away.

Chikki-making units are typically modest or home-scale, producing 500 kg to 5000 kg per day or more. It is proposed to achieve 300 kg/hr. chikki on a semi-automated line, with manually cooking and automatic rolling, sheeting, cutting, and packing on indigenous gear. Other cooked rolled bar food products can be produced on the same line. Chikki season is traditionally thought to last three months, from November to January, however, it is consumed and may be consumed all year.