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": "5d0c10a9a15347289236ff15f5d5ab81",
    "updated": "2025-05-10T08:35:07.374Z",
    "title": "Billionaire's Tart",
    "subtitle": null,
    "description": "This is one of my favourite recipes. I named it Billionaire's Tart instead of Millionaire's Tart because it features a chocolate biscuit crust, a salted caramel filling, a chocolate ganache topping, and shortbread bites as decoration. This no-bake tart is popular on my blog, where I also share various tips on making your own pastry and caramel sauce at home.",
    "ingredients": [
      {
        "section": "BISCUIT CRUST",
        "ingredients": [
          "digestive biscuits",
          "cocoa powder",
          "unsalted butter, melted"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "dulce de leche",
          "sea salt",
          "double cream",
          "dark chocolate, chopped",
          "milk chocolate, chopped",
          "unsalted butter"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "miniature shortbread bites",
          "sprinkles"
        ]
      }
    ],
    "instructions": [
      "Crush the digestive biscuits to fine crumbs using a food processor or place them in a bowl and crush with a rolling pin.",
      "Add the cocoa powder and briefly mix to combine.",
      "Pour in the melted butter and stir until the mixture comes together.",
      "Press the mixture firmly onto the base and sides of a 23cm loose-bottomed tart tin.",
      "I find it easier to start by pressing the mixture onto the sides, then cover the bottom to ensure a secure biscuit case.",
      "Spread the dulce de leche evenly over the biscuit base and sprinkle the sea salt on top.",
      "Heat the cream just until it starts to boil.",
      "Place the chopped dark and milk chocolate and butter into a bowl.",
      "Pour the hot cream over the chocolate and butter, then whisk until smooth.",
      "If any chocolate pieces remain, microwave the mixture in 10-second intervals, stirring each time, or briefly return it to the pan to melt fully.",
      "Pour the chocolate ganache over the caramel layer carefully, then refrigerate for 1 hour.",
      "Take the tart from the fridge and decorate with shortbread bites and sprinkles.",
      "Chill the tart further in the fridge for an additional 3 hours to set completely."
    ],
    "notes_ingredients": "If you prefer a plain biscuit base, omit the cocoa powder. The sea salt is optional if you don't like salted caramel, and you can replace the caramel with any chocolate spread or your favourite jam. For an all-dark chocolate ganache, use 250g of dark chocolate. For an all-milk chocolate ganache, use 350g of milk chocolate.",
    "notes_instructions": null
  }
]