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": "ce31558a93774109b0ef5ca906ad5e6f",
    "updated": "2025-04-20T23:45:19.404Z",
    "title": "Lime Meringue Pie",
    "subtitle": "PALEO | VEGETARIAN",
    "description": "This lime meringue pie offers a tangy twist on a classic dessert. Inspired by the vibrant acidity of Peruvian limes, this recipe substitutes them for lemons, enhancing the flavor with a touch of turmeric for a radiant color.  It's a delicious way to enjoy a traditional treat while incorporating wholesome ingredients.",
    "ingredients": [
      {
        "section": "Sweet Pastry Crust",
        "ingredients": []
      },
      {
        "section": "Lime Curd",
        "ingredients": [
          "eggs",
          "egg yolks",
          "plus 1 tablespoon (70 g) organic extra virgin coconut oil, melted",
          "plus 2 tablespoons (208 g) pure maple syrup",
          "(120 g) fresh lime juice (from about 4 limes)",
          "ground turmeric",
          "salt"
        ]
      },
      {
        "section": "Meringue",
        "ingredients": [
          "pure maple syrup",
          "egg whites (at room temperature)",
          "cream of tartar"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh lime zest, for garnish"
        ]
      }
    ],
    "instructions": [
      "Prepare a 9½-inch tart pan with the sweet pastry crust and parbake it. Allow it to cool completely.",
      "To prepare the Lime Curd: In a medium saucepan, whisk together the eggs, egg yolks, melted coconut oil, maple syrup, lime juice, turmeric, and salt. Ensure all ingredients are well combined before applying heat.",
      "Place the saucepan over medium heat and continuously stir the mixture.  Cook until the mixture reaches a temperature of 160°F on a candy thermometer, which should take approximately 13 minutes. The curd will thicken slightly during cooking and will further thicken as it cools in the refrigerator.",
      "Strain the cooked lime curd through a fine-mesh sieve into a bowl. Pour the strained curd into the cooled pastry crust. Allow the curd to cool to room temperature before refrigerating until firm, preferably for at least 5 hours or overnight.",
      "To make the Meringue:  Begin preparing the meringue once the pie is fully chilled. In a small saucepan, bring the maple syrup to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the syrup reaches 240°F on a candy thermometer.",
      "While the syrup simmers, beat the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to a higher speed until soft peaks form, which should take about 2 to 3 minutes.",
      "With the mixer on high speed, slowly pour the hot maple syrup into the beaten egg whites in a thin, steady stream. Continue beating until the meringue cools to the touch, approximately 3 to 4 minutes.",
      "Remove the chilled pie from the refrigerator and place it on a serving plate. Transfer the meringue to a pastry bag fitted with a 1/2-inch tip (or a zip-top bag with a corner snipped off) and create decorative peaks on top of the pie. If available, use a kitchen torch to lightly caramelize the meringue peaks. Garnish with fresh lime zest and refrigerate until ready to serve.",
      "Slice the pie into 8 portions and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]