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": "53fa05acadb14555bfa28e3e718800b0",
    "updated": "2025-05-10T08:28:33.187Z",
    "title": "Chocolate Macarons",
    "subtitle": "An afternoon tea filled with delicate delicious treats",
    "description": "Afternoon tea offers a selection of delicate and delightful treats. I have a particular fondness for anything chocolate, making these chocolate macarons a perfect choice. The shells are straightforward to prepare and yield delicious results.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "icing sugar",
          "cocoa powder",
          "ground almonds",
          "egg whites (about 3 medium eggs).",
          "caster sugar",
          "vanilla extract"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "dark chocolate, finely chopped",
          "double cream"
        ]
      }
    ],
    "instructions": [
      "Sift the icing sugar, cocoa powder, and ground almonds into a large bowl.",
      "In a separate large bowl, whisk the egg whites until stiff peaks form.",
      "Gradually add the caster sugar, one teaspoon at a time, whisking continuously until fully incorporated, then whisk for an additional minute.",
      "Combine the meringue mixture with the sifted dry ingredients and vanilla extract.",
      "Gently fold the mixture together until evenly combined.",
      "Use a spatula to press the mixture around the edges of the bowl to smooth it out.",
      "Line 2-3 baking trays with parchment paper, then transfer the macaron mixture to a piping bag fitted with a small round tip (0.5cm).",
      "Pipe small circles about 2cm in diameter onto the lined trays, spacing them apart to allow for spreading during baking.",
      "Tap the trays firmly on the work surface 5-6 times to release any air bubbles, then let them rest for 1 hour to form a skin.",
      "Near the end of the resting time, preheat the oven to 150°C (130°C fan).",
      "Bake the macarons for 18-20 minutes.",
      "Check if they are done by gently lifting one shell; it should come away cleanly.",
      "Remove from the oven and allow the shells to cool completely while preparing the filling.",
      "Place the chopped dark chocolate in a bowl.",
      "Heat the double cream in a pan until it just begins to boil, then pour it over the chopped chocolate.",
      "Let it sit for 5 minutes before stirring to combine.",
      "Allow the mixture to cool for another 5 minutes, then transfer to a piping bag.",
      "Pipe a small amount of filling onto the center of a macaron shell, then sandwich with another shell.",
      "Refrigerate the filled macarons for an hour or so to let the ganache set before serving."
    ],
    "notes_ingredients": "You can enhance the macarons with any flavorings you prefer, such as 1 tsp peppermint, orange, lemon, or coffee extract. For variations, try a white chocolate ganache using 150g white chocolate and 50ml double cream, or a milk chocolate ganache with 125g milk chocolate and 65ml double cream.",
    "notes_instructions": "The macaron shells freeze well for over 3 months if prepared in advance. If you prefer not to fill them immediately, store the shells in the refrigerator until ready to assemble."
  }
]