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": "70982fb218cf4ef89277444a0c97f201",
    "updated": "2025-04-24T00:28:58.662Z",
    "title": "Lemon “Meringue\" Pie",
    "subtitle": "Lemon Meringue Pie",
    "description": "This vegan version of the classic lemon meringue pie is light, creamy, and bursting with lemon flavor.  A touch of turmeric (optional) enhances the filling's yellow hue without affecting the taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quantity sweet pastry",
          "x 400 ml (396.893 g) can coconut milk",
          "lemon zest, plus a little extra",
          "juice of",
          "almond milk",
          "heaped tbsp cornflour (cornstarch)",
          "unrefined caster (superfine) sugar",
          "ground turmeric (optional)",
          "chickpea water-\"aquafaba\" (this is just the liquid drained from a can of chickpeas)",
          "icing (confectioner's) sugar",
          "vanilla extract",
          "xanthan gum"
        ]
      }
    ],
    "instructions": [
      "Prepare the sweet pastry.",
      "Preheat oven to 180°C (350°F). Grease a 23-cm (9-inch) loose-bottom tart tin.",
      "Roll out the chilled pastry on a sheet of greaseproof paper.",
      "Transfer the pastry to the tart tin, removing any excess.",
      "Line the pastry with greaseproof paper and baking beans. Blind-bake for 6 minutes.",
      "Remove the paper and beans, and bake for another 6 minutes, until golden.",
      "Let the pastry cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.",
      "To prepare the lemon custard filling, gently heat the coconut milk, lemon zest, and lemon juice in a saucepan over low heat.",
      "In a separate bowl, whisk together the almond milk, cornflour, and caster sugar until smooth.",
      "Once the coconut milk is hot, add the almond milk mixture and whisk until thickened. For a vibrant yellow, incorporate the turmeric (optional). Continue whisking for 2 minutes until the mixture is very thick.",
      "Pour the lemon filling into the cooled tart shell and spread evenly with a palette knife.",
      "Cover the filling directly with cling film (plastic wrap), ensuring no air pockets to prevent a skin from forming.",
      "Chill the tart for at least 3 hours, or until completely cold and set.",
      "For the meringue, whisk the chickpea water, icing sugar, vanilla extract, and xanthan gum in a clean bowl until stiff peaks form.",
      "Spoon or pipe the meringue onto the chilled tart. Optionally, lightly toast the meringue with a blow torch.",
      "Garnish with lemon zest and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]