Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "5d7239423cdd4ae5ba5555fed28a28c6",
    "updated": "2025-04-23T09:55:18.673Z",
    "title": "Sweet Breakfast Biscuits with Chocolate or Caramel Mocha Sauce",
    "subtitle": "Keto-Friendly Breakfast Treat",
    "description": "",
    "ingredients": [
      {
        "section": "Biscuits",
        "ingredients": [
          "egg whites",
          "blanched almond flour",
          "swerve confectioners'-style sweetener or equivalent amount of powdered stevia or erythritol",
          "baking powder",
          "fine sea salt",
          "very cold unsalted butter, cut into ½-inch pieces, or cold coconut oil",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract"
        ]
      },
      {
        "section": "Option 1: Chocolate Sauce",
        "ingredients": [
          "heavy cream",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "unsweetened chocolate, finely chopped",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract"
        ]
      },
      {
        "section": "Option 2: Caramel Mocha Sauce",
        "ingredients": [
          "unsalted butter",
          "cream cheese or mascarpone cheese (¾ cup)",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "unsweetened cocoa powder",
          "brewed decaf espresso or other strong brewed decaf coffee, to thin the sauce",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract"
        ]
      },
      {
        "section": "Garnish",
        "ingredients": [
          "fresh mint leaves"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F. Grease a baking sheet or 8 wells of a standard muffin tin with coconut oil spray.",
      "For the biscuits: In a medium bowl, whip the egg whites until stiff peaks form. In another medium bowl, whisk together the almond flour, sweetener, baking powder, and salt. Cut in the cold butter (ensure the butter is cold for optimal texture). Gently fold the dry ingredients into the whipped egg whites. If the dough is too wet, add almond flour a tablespoon at a time until it holds its shape.",
      "Using a large spoon, portion the dough into 8 mounds on the prepared baking sheet or in the muffin cups. Bake for 11 to 15 minutes, or until golden brown.",
      "To prepare the chocolate sauce: Combine the heavy cream, sweetener, and chopped chocolate in a double boiler or heat-safe bowl set over simmering water. Heat over low, stirring constantly, until the chocolate melts. Remove from heat and stir in the vanilla extract.",
      "To prepare the caramel mocha sauce: In a saucepan over medium-high heat, melt the butter. Cook, stirring frequently, until the butter foams and develops brown flecks (avoid burning). Remove from heat and let cool slightly. In a medium bowl, beat the browned butter, cream cheese, and sweetener with a hand mixer until smooth. Beat in the cocoa powder, espresso, and vanilla extract until well combined.",
      "Serve the warm biscuits topped with your chosen sauce.",
      "Store leftover biscuits and sauce separately in airtight containers in the refrigerator for up to 3 days. Biscuits can be frozen for up to 1 month. To reheat biscuits, bake on a baking sheet in a preheated 350°F oven for 3 minutes, or until warmed through. To reheat sauce, warm in a saucepan over low heat, whisking frequently, until slightly loosened. Do not overheat, or the chocolate may separate."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]