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": "d423aa56ba9f42138409745f98c1b4e4",
    "updated": "2025-05-08T03:21:32.088Z",
    "title": "Oat and Lemon Cookies",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "softened butter",
          "muscovado sugar",
          "egg yolk",
          "porridge oats or coarse rolled oats",
          "plain flour",
          "half a teaspoon of baking powder",
          "generous pinch of sea salt"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "mascarpone cheese",
          "lemon curd"
        ]
      },
      {
        "section": "For the chocolate alternative (optional)",
        "ingredients": [
          "dark chocolate"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C/Gas 4.",
      "Cut 120g softened butter into pieces and beat with 120g muscovado sugar using an electric mixer until light and creamy.",
      "Add in the egg yolk and mix well.",
      "Combine 120g porridge oats or coarse rolled oats, 90g plain flour, half a teaspoon of baking powder, and a generous pinch of sea salt, then mix thoroughly with the butter and sugar mixture.",
      "Divide the dough into 8-12 portions, depending on your preferred cookie size.",
      "Roll each portion into a ball, flatten to about the diameter of a digestive biscuit, and place them onto a baking sheet lined with baking parchment. Ensure they are relatively thick so they stay slightly chewy after baking.",
      "Bake the cookies for 12-15 minutes until they are lightly golden but not fully crisp.",
      "Remove the tray from the oven and let the cookies cool for a minute or two before transferring them to a wire rack to cool completely. They will firm up as they cool.",
      "For the filling, combine 100g mascarpone cheese with 100g lemon curd in a bowl and mix until smooth. Use this mixture to sandwich the cookies together."
    ],
    "notes_ingredients": "• Instead of filling the cookies with lemon cream, you can melt 100g dark chocolate and dip each biscuit halfway into it. Place them on waxed paper in a cool area to set. Alternatively, drizzle melted chocolate randomly over the cookies, using slightly less chocolate in this case.",
    "notes_instructions": "• If eaten within an hour after filling, the cookies remain crisp. However, they become soft and chewy the next day, which many prefer.\n• Crumble the cooled cookies over vanilla ice cream for a dessert topping.\n• For a different variation, sandwich the cookies with vanilla ice cream instead of lemon curd and mascarpone, then briefly freeze them to set."
  }
]