Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/dessert/胡萝卜甜糕.md

@@ -0,0 +1,60 @@
+# Recipe for Gajar Ka Halwa (Carrot Pudding)
+
+> Gajar Ka Halwa(गाजर का हलव)— Indian Carrot Pudding
+
+Gajar Ka Halwa is one of India's most classic desserts, especially beloved during winter and festivals (such as Diwali). Freshly grated carrots are slow-cooked in milk, then enriched with ghee, sugar, and nuts to create a rich, sweet dessert with a golden-red hue. The process is simple but requires patience, taking about 45 minutes to complete.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Carrots (red carrots are recommended)
+- Whole milk
+- Sugar
+- Ghee— can be substituted with butter
+- Cardamom Powder
+- Cashews
+- Almonds
+- Raisins
+- Grater
+- Heavy-bottomed pot
+
+## Calculations
+
+Determine how many servings you wish to prepare before starting. One serving is sufficient for 3-4 people.
+
+Per serving:
+
+- Carrots: 500g (approximately 5-6 medium-sized carrots)
+- Whole milk: 500ml
+- Sugar: 80g (adjustable to 60g-100g based on personal preference)
+- Ghee: 40g
+- Cardamom Powder: 3g
+- Cashews: 15g
+- Almonds: 15g
+- Raisins: 15g
+
+## Instructions
+
+- Peel the carrots and grate them into fine shreds using a grater.
+- Melt 20g of ghee (half the total amount) in a heavy-bottomed pot over medium heat.
+- Add the grated carrots and sauté for **3-5 minutes**, until the *carrots soften and become fragrant*.
+- Pour in 500ml of whole milk and stir well.
+- Bring to a boil over high heat, then reduce to medium-low heat to maintain a *gentle simmer*.
+- **Stir continuously for 25-30 minutes** until the *milk is almost completely absorbed and evaporated by the carrots* (this is the most crucial step; patience and constant stirring are required to prevent burning).
+- When there is little to no liquid left in the pot, add 80g of sugar and stir to combine.
+- The mixture will release moisture again; continue cooking over medium-low heat for **5-8 minutes** until the *moisture evaporates again*.
+- Add the remaining 20g of ghee and 3g of cardamom powder, and sauté for 2 minutes.
+- In a separate small pan, fry the cashews, sliced almonds, and raisins separately in a small amount of ghee until *golden* (about 1 minute). Note that the raisins will puff up.
+- Mix half of the fried nuts and raisins into the carrot pudding.
+- Plate the dessert and garnish with the remaining nuts and raisins.
+
+## Additional Content
+
+- Carrot sweet cake can be enjoyed both hot and cold, with each offering its own unique flavor.
+- Using red carrots yields a more appealing color than using orange carrots.
+- For a richer texture, you can substitute part of the milk with heavy cream.
+- Store in an airtight container in the refrigerator for 4-5 days. Heat in the microwave for 1 minute before serving.
+- This dessert is made in almost every household in India and is essential for Diwali and weddings.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.