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": "9e4a7a01fdbe43edaa92cf4a88acc8e7",
    "updated": "2025-05-07T15:41:07.045Z",
    "title": "White Chocolate Peppermint Bar",
    "subtitle": "Sweet Endings and Desserts",
    "description": "Located on the second floor of a meticulously recreated version of the iconic Carthay Circle Theatre, this charming restaurant captures the romance and elegance of Hollywood's Golden Age, while offering a modern menu. This beloved dessert combines a dark chocolate cookie crust with a smooth frozen peppermint filling, topped with delicate meringue kisses for a light and crispy finish.",
    "ingredients": [
      {
        "section": "CHOCOLATE COOKIE CRUST",
        "ingredients": [
          "chocolate sandwich cookies",
          "butter, melted",
          "salt"
        ]
      },
      {
        "section": "WHITE CHOCOLATE PEPPERMINT FILLING",
        "ingredients": [
          "powdered gelatin",
          "cold water",
          "white chocolate chips",
          "milk",
          "coarse salt",
          "peppermint extract",
          "heavy cream"
        ]
      },
      {
        "section": "PEPPERMINT MERINGUE KISSES",
        "ingredients": [
          "egg whites",
          "cream of tartar",
          "sugar",
          "peppermint extract",
          "red gel food coloring"
        ]
      }
    ],
    "instructions": [
      "Place the cookies into a large resealable plastic bag and press out the air.",
      "Using a rolling pin, crush the cookies into fine crumbs.",
      "Add the melted butter and salt to the bag, then squeeze to combine thoroughly.",
      "Press the mixture firmly into the bottom of a 9x13-inch baking dish and set aside.",
      "Let the gelatin dissolve in the cold water for 5 to 10 minutes.",
      "Melt the white chocolate chips in a double boiler or a heatproof bowl set over simmering water, stirring until smooth. Set aside and keep warm.",
      "In a small saucepan, combine the milk and salt and bring to a boil over medium heat. Remove from heat, stir in the dissolved gelatin, then immediately pour over the melted white chocolate, stirring until well combined. Stir in the peppermint extract and set aside.",
      "Using an electric mixer, whip the heavy cream until medium-stiff peaks form.",
      "Carefully fold the whipped cream into the white chocolate peppermint mixture.",
      "Pour the filling over the chocolate cookie crust and freeze for at least 3 hours or up to 2 days.",
      "Preheat the oven to 175°F. In the bowl of an electric mixer, beat the egg whites and cream of tartar on high speed until stiff peaks form. Gradually add the sugar, 1/4 cup at a time, whipping for 30 seconds after each addition.",
      "Add the peppermint extract and beat for an additional 30 seconds.",
      "Fit a pastry bag with a large star tip. Use a clean, thin paintbrush or the tip of a knife to paint stripes of red gel food coloring inside the tip. Fill the bag with the meringue mixture.",
      "Pipe the meringue into forty-eight 1-inch kisses on a parchment-lined baking sheet, pulling up the tip of the bag and slightly twisting to create a peak on each.",
      "Bake for 3 hours or until the meringues are firm and dry. Remove from the oven, allow to cool completely, then store in an airtight container.",
      "Cut the frozen white chocolate peppermint bars into 12 rectangles. Serve each with one bar and four meringue kisses on a plate."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]