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": "be79d645ff414ccaba4a1008dce7511a",
    "updated": "2025-04-24T03:03:56.377Z",
    "title": "Baklava",
    "subtitle": "A Delicious Treat with Walnuts and Pistachios",
    "description": "This delightful baklava, filled with walnuts and pistachios, is a wonderful treat to enjoy any time.  It's a perfect addition to a lunchbox for a midday boost, and sharing some with colleagues is a great way to spread cheer. This recipe is also vegan-friendly.",
    "ingredients": [
      {
        "section": "For the syrup",
        "ingredients": [
          "granulated sugar",
          "juice of 12 small lemon"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "vegan margarine, plus extra for the baking sheet",
          "z (200g) walnuts",
          "z (100g) pistachios",
          "ground cinnamon"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "yufka pastry sheets (from a turkish store, or online), or filo pastry"
        ]
      }
    ],
    "instructions": [
      "Prepare the syrup by combining 2 cups of water and the sugar in a saucepan and bringing it to a boil.",
      "Once boiling, add the lemon juice and take the saucepan off the heat.",
      "Set the oven to preheat at 400°F (200°C).",
      "To make the filling, gently melt the vegan margarine in a small pan over low heat.",
      "Finely chop the walnuts and pistachios, then combine them with the ground cinnamon.",
      "Grease a baking sheet to prevent sticking.",
      "Place a sheet of pastry on the greased baking sheet and brush it with the melted margarine.",
      "Loosely place another pastry sheet on top and sprinkle a portion of the nut mixture evenly over it.",
      "Repeat the layering process, alternating pastry sheets brushed with margarine and the nut filling, ensuring you reserve 1-2 tablespoons of margarine. Finish with a top layer of pastry.",
      "Carefully press the edges of the layered pastry together to seal in the filling.",
      "Cut the pastry into rectangular pieces, approximately 1/2 x 3/4in (4 × 2cm), and brush the tops with the reserved margarine.",
      "Place the baklava in the center of the preheated oven and bake for about 30 minutes, or until golden brown.",
      "After removing the baklava from the oven, evenly distribute the syrup over the top, allowing it to be fully absorbed.",
      "Let the baklava rest for approximately 12 hours before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Store the baklava in a sealed container for up to 2 weeks. Avoid stacking the pieces."
  }
]