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": "bdb381393e654687a7e95ee2485a0813",
    "updated": "2025-04-22T23:49:02.388Z",
    "title": "Lime and Blackberry Tart",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the crust",
        "ingredients": [
          "x 250 g (255.145 g) pack lotus biscoff biscuits or vegan cookies of your choice"
        ]
      },
      {
        "section": "For the lime filling",
        "ingredients": [
          "x 400 ml (414.029 ml) can coconut milk",
          "fresh lime zest",
          "juice of",
          "matcha (optional)",
          "almond milk",
          "cornflour (cornstarch)",
          "caster (superfine) sugar"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "soft italian-style meringue",
          "fresh lime slices",
          "fresh blackberries"
        ]
      },
      {
        "section": "SOFT ITALIAN-STYLE MERINGUE\nMAKES APPROX. 2 CUPS",
        "ingredients": [
          "chickpea (garbanzo) water",
          "icing (confectioners') sugar",
          "vanilla essence",
          "xanthan gum",
          "cream of tartar"
        ]
      },
      {
        "section": "CARAMEL SAUCE\nMAKES APPROX. 2 CUPS",
        "ingredients": [
          "caster (superfine) sugar",
          "golden syrup",
          "dairy-free cream, such as soy or oat",
          "tbsp vegan margarine",
          "vanilla bean paste, or taste"
        ]
      },
      {
        "section": "COCONUT CREAM\nMAKES APPROX. 1½ CUPS",
        "ingredients": [
          "x 400 ml (414.029 ml) can full-fat coconut milk (refrigerated)",
          "icing (confectioners') sugar or sweetener of your choice",
          "vanilla extract"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C (350°F).",
      "Lightly grease a 23-cm (9-in) loose-bottom tart tin, or five smaller ones (10cm/4in diameter).",
      "In a food processor, crush the cookies into fine crumbs.",
      "Add the melted butter while the processor is running.",
      "Transfer the cookie mixture to the greased tart tin(s) and press firmly to create a base, extending the mixture up the sides.",
      "Ensure the base is even and smooth.",
      "Bake for 12 minutes, or until firm. Remove from oven and let cool.",
      "For the filling, combine coconut milk, lime zest, lime juice, and optional matcha in a saucepan. Heat gently over low heat.",
      "In a separate bowl, whisk together almond milk, cornflour, and sugar until smooth.",
      "Once the coconut milk is hot, pour in the almond milk mixture and whisk constantly over heat until thickened.",
      "Continue whisking for 2 minutes, until the mixture is very thick and resembles custard.",
      "Pour the lime filling into the cooled tart shell(s) and spread evenly with an offset spatula or knife.",
      "Cover the filling directly with cling film, eliminating any air pockets to prevent a skin from forming.",
      "Refrigerate for at least 4 hours.",
      "Prepare the Italian meringue (see recipe below), spoon it onto the chilled tart(s), and brown it with a blow torch or briefly under a hot grill.",
      "Garnish with fresh lime slices and blackberries before serving.",
      "To make the meringue, combine all ingredients in a mixing bowl and whisk with an electric mixer until stiff peaks form (approximately 5 minutes).",
      "Pipe the meringue onto desserts and caramelize with a blow torch or briefly under a hot grill.",
      "Alternatively, bake the meringue at 100°C (220°F) for 4-5 hours.",
      "To make the caramel sauce, combine sugar and golden syrup in a heavy-based saucepan over medium heat. Cook until melted and amber-colored.",
      "Remove from heat and carefully whisk in dairy-free cream and margarine.",
      "Return to low heat and stir in vanilla extract.",
      "For the coconut cream, scoop the thick part of the chilled coconut milk into a mixing bowl, leaving the watery liquid behind. Add icing sugar and vanilla extract. Whisk until thick and creamy. Store in an airtight container in the refrigerator for up to 2-3 days."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]