A type of oil extracted from sesame seeds, commonly used in Indian cooking.
Prep: 10 minutes
Cook: 40 minutes
Serves: 20 people
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How to Prepare
Heat a heavy-bottomed pan on medium flame.
Add 1 kg of sesame seeds and dry roast them until they turn golden brown and release a nutty aroma (about 5-7 minutes). Stir continuously to avoid burning.
Remove the roasted sesame seeds from the pan and let them cool completely.
Once cooled, grind the sesame seeds in a blender or food processor to a fine powder.
Add 500 ml of water gradually while grinding to form a smooth paste.
Transfer the paste to a heavy-bottomed pan and cook on low heat.
Stir continuously as the mixture heats up, and you will see the oil separating from the paste (this may take 15-20 minutes).
Once the oil fully separates and the residue turns brown, turn off the heat.
Let the mixture cool slightly, then strain the oil using a fine mesh strainer or cheesecloth into a clean, dry container.
Store the extracted til oil in an airtight container at room temperature.