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": "c024ce212230483e9b7fc8d40a920c70",
    "updated": "2025-05-08T11:48:57.706Z",
    "title": "Delightfully Decadent Blueberry Meringue Pie",
    "subtitle": null,
    "description": "Shion prepares dinner for the group, but everyone except Rimuru chooses not to eat it. Rimuru is puzzled until Shion reveals the dish: a shapeless mass of blue and purple with an ominous aura, almost seeming supernatural. Inspired by this legendary dish, I decided to create my own version that is dangerously delicious!",
    "ingredients": [
      {
        "section": "Short-crust Pastry",
        "ingredients": [
          "all-purpose flour",
          "sugar",
          "cold unsalted butter, cut into 6 mm cubes",
          "salt",
          "eggs, 1 cold and 1 beaten, divided"
        ]
      },
      {
        "section": "Blueberry Lemon Filling",
        "ingredients": [
          "blueberries",
          "sugar",
          "fresh lemon juice",
          "lemon zest",
          "salt",
          "tapioca starch or cornstarch",
          "unsalted butter"
        ]
      },
      {
        "section": "Swiss Meringue",
        "ingredients": [
          "egg whites",
          "sugar",
          "cream of tartar",
          "vanilla extract",
          "navy blue gel food coloring"
        ]
      },
      {
        "section": "For Decorating",
        "ingredients": [
          "silver luster dust (optional)."
        ]
      }
    ],
    "instructions": [
      "To prepare the short-crust pastry: In a medium bowl, combine the flour, 1 tablespoon sugar, a pinch of salt, and the cubed butter.",
      "Using your fingertips, blend the butter and flour until the mixture resembles coarse sand.",
      "Add the cold egg and gently work it into the dough with your hands.",
      "Knead the dough a few times until it comes together.",
      "Place the dough on plastic wrap and shape it roughly into a ½ inch (12 mm) thick circle.",
      "Chill in the refrigerator until firm, about 20 minutes.",
      "Preheat your oven to 400°F (205°C; gas mark 6).",
      "Remove the dough from the plastic wrap and position it between two sheets of parchment paper.",
      "Roll out the dough with a rolling pin into a 9-inch (23 cm) circle.",
      "Transfer the dough circle to a cake pan, pressing it gently up the 2-inch-tall (5 cm) sides.",
      "Prick the dough surface all over with a fork, cover with parchment paper, and add pie weights on top.",
      "Bake for 15 minutes.",
      "Carefully remove the pie weights and parchment paper.",
      "If any areas have puffed up, prick them again with a fork.",
      "Brush the entire surface of the pie shell with the beaten egg, then bake for another 5 to 8 minutes until golden brown.",
      "Allow the pastry to cool.",
      "Meanwhile, prepare the blueberry lemon filling: Combine blueberries, ¼ cup (50 g) sugar, lemon zest, lemon juice, and salt in a medium saucepan.",
      "Cook over medium heat, stirring occasionally, until the blueberries soften, about 8 minutes.",
      "Scoop 2 tablespoons of the released blueberry juice into a small bowl.",
      "Mix the tapioca starch into the juice to form a slurry.",
      "Stir the slurry back into the saucepan and simmer until the mixture thickens, about 3 minutes.",
      "Remove from heat and stir in the butter.",
      "Let the filling cool to room temperature before pouring it into the baked pie shell.",
      "Refrigerate the filled pie until set, 3 to 4 hours.",
      "Just before serving, prepare the Swiss meringue: In a large bowl, combine egg whites, 1 cup (200 g) sugar, and cream of tartar.",
      "Using a hand mixer with a whisk attachment, mix on medium speed until just blended, about 1 minute.",
      "Set up a double boiler with a saucepan containing at least 1 ½ inches (4 cm) of boiling water.",
      "Place the bowl over the simmering water, ensuring the bottom does not touch the water.",
      "Whisk constantly until the mixture reaches 160°F (71°C), checking with a candy thermometer.",
      "Remove the bowl from heat and whip with the hand mixer on medium-high until stiff peaks form, about 5 to 7 minutes.",
      "Gently fold in vanilla extract and 3 drops of navy blue gel food coloring using a spatula.",
      "Transfer the meringue to a piping bag fitted with a tip cut to ¾ inch (2 cm) diameter and use immediately.",
      "Pipe three large swirled peaks on one half of the pie, embracing a slightly messy appearance.",
      "Optionally, lightly torch the meringue tops with a kitchen torch for added color, or leave them as is.",
      "The egg whites in the meringue are safely cooked through the hot sugar, so it is safe to eat without torching.",
      "If desired, sprinkle with silver luster dust before serving immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]