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": "60c576e35c17450d9d50853f6e611a0a",
    "updated": "2025-05-08T10:06:23.918Z",
    "title": "Strawberry Pancakes with Macarons",
    "subtitle": null,
    "description": "Inspired by the anime \"Your Name,\" this recipe recreates the delightful Strawberry Pancakes with Macarons that Mitsuha buys with Taki's money. It includes all the components so you can prepare everything from scratch or select your favorites.",
    "ingredients": [
      {
        "section": "Mini Pink Macarons",
        "ingredients": [
          "almond flour",
          "confectioners' sugar",
          "salt",
          "egg whites, at room temperature",
          "cream of tartar",
          "granulated sugar",
          "pink gel food coloring"
        ]
      },
      {
        "section": "White Chocolate Strawberry Buttercream",
        "ingredients": [
          "chopped white chocolate",
          "heavy whipping cream",
          "unsalted butter, at room temperature",
          "salt",
          "egg whites",
          "granulated sugar",
          "strawberry jam, strained"
        ]
      },
      {
        "section": "Mini Pancakes",
        "ingredients": [
          "all-purpose flour",
          "baking powder",
          "granulated sugar",
          "salt",
          "warm milk",
          "unsalted butter, melted",
          "egg",
          "vanilla extract",
          "canola oil, for cooking"
        ]
      },
      {
        "section": "Whipped Cream",
        "ingredients": [
          "heavy whipping cream",
          "granulated sugar",
          "vanilla extract"
        ]
      },
      {
        "section": "For Assembly",
        "ingredients": [
          "strawberries",
          "pomegranate seeds",
          "blueberries",
          "raspberries",
          "strawberry glaze .",
          "fresh mint leaves, to taste, for decorating"
        ]
      }
    ],
    "instructions": [
      "To prepare the mini pink macarons: Sift the almond flour, confectioners' sugar, and a pinch of salt into a medium bowl; mix thoroughly.",
      "In a large bowl, use a hand mixer with a whisk attachment to beat the 2 egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add 2 tablespoons granulated sugar while continuing to whip until stiff peaks form.",
      "Fold the stiff egg whites into the almond flour and confectioners' sugar mixture in three parts, folding gently fewer than thirty times, and add the pink gel food coloring just before the mixture is fully combined. Transfer the batter to a piping bag fitted with an 8 mm (5/16 inch) tip.",
      "Line a baking tray with parchment paper or a silicone baking mat. Pipe 1-inch (2.5 cm) round macarons spaced 2 inches (5 cm) apart. Pipe 32 shells in total. Let them dry at room temperature for 15 to 20 minutes until the surface is no longer sticky to the touch.",
      "Preheat the oven to 320°F (160°C; gas mark 3). Bake the macarons for 15 to 20 minutes, until firm to the touch. Allow them to cool on the tray before filling.",
      "To make the white chocolate strawberry buttercream: Place the white chocolate and heavy cream in a small microwave-safe bowl. Heat for about 30 seconds until the cream is hot. Stir together thoroughly until smooth.",
      "In a medium bowl, beat the ½ cup (75 g) butter with a pinch of salt using a hand mixer on medium speed until pale and fluffy, about 5 minutes. Fold the cooled white chocolate mixture into the butter until smooth.",
      "Set up a double boiler with at least 1½ inches (4 cm) of boiling water in a small saucepan. Place a heatproof bowl on top without touching the water. Add the 2 egg whites and ¼ cup (50 g) granulated sugar to the bowl and whisk constantly until the mixture reaches 160°F (70°C) on a candy thermometer. Remove from heat and beat with a clean whisk attachment on high speed until stiff peaks form. Fold the meringue into the white chocolate butter mixture in thirds until fluffy. Gently fold in the strawberry jam.",
      "Fill a piping bag with the buttercream. Pipe onto half of the cooled macaron shells, then sandwich with the remaining shells. Repeat to make 16 cookies.",
      "For the mini pancakes: In a medium bowl, combine the flour, baking powder, 1 tablespoon sugar, and pinch of salt.",
      "In a small heatproof bowl, whisk together the warm milk, melted butter, egg, and vanilla extract until well blended. Gradually mix the wet ingredients into the dry ingredients until just combined.",
      "Heat a large nonstick skillet over medium heat. Add ½ teaspoon canola oil and swirl to coat, then remove any excess oil with a paper towel. Pour batter to form 4-inch (10 cm) pancakes. Reduce heat to medium-low. Cook until bubbles form on the surface, about 2 to 3 minutes, then flip and cook an additional 2 to 3 minutes until golden brown. Repeat if cooking in batches; this batter makes about 4 pancakes.",
      "For the whipped cream: In a medium bowl, combine heavy cream, ½ tablespoon sugar, and vanilla extract. Using a hand mixer with a whisk attachment, whip on medium to high speed until stiff peaks form, approximately 3 minutes.",
      "To assemble: Place a pancake on a serving plate and spread with whipped cream. Arrange half of the sliced strawberries around the edge with cut sides down and the tops pointing outward. Stack another pancake on top and add a generous mound of whipped cream in the center, topped with a whole strawberry with its stem. Decorate the perimeter of the top pancake with eight mini pink macarons spaced evenly, placing a strawberry with stem between each macaron. Use whipped cream to help secure them if needed. Scatter pomegranate seeds, blueberries, and raspberries on and around the pancake. Drizzle with strawberry glaze and garnish with fresh mint leaves. Repeat for the second serving. Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The white chocolate strawberry buttercream can be prepared in advance and kept in an airtight container in the refrigerator for up to one week or frozen for up to one month. To use, bring it to room temperature and whisk until smooth."
  }
]