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": "4f95f668ba6e4a3c887f32f1f26bdfc8",
    "updated": "2025-05-17T20:01:18.471Z",
    "title": "Semolina Cake (Hareeseh)",
    "subtitle": null,
    "description": "Semolina cake is a beloved dessert enjoyed across many cultures, particularly in the Middle East. Known by various names—basbousa in Egypt, nammoura in Lebanon, and hareeseh in Palestine—this dessert features baked semolina soaked in a fragrant rosewater and orange blossom syrup. While recipes may differ, this version offers a delightful balance of richness and sweetness with a light, fluffy texture.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butter or tahini, for greasing the pan",
          "semolina",
          "condensed milk",
          "water",
          "tahini",
          "vegetable oil",
          "baking powder",
          "salt",
          "blanched almond halves or pistachios",
          "quantity flavored sugar syrup, cooled to room temperature"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "greek yogurt",
          "crushed pistachios"
        ]
      }
    ],
    "instructions": [
      "Grease an 11-inch/28-cm round cake pan (or an 8 × 12-inch/20 × 30-cm cake pan) with tahini or butter and set aside.",
      "Combine all ingredients except the almond halves and sugar syrup in a large bowl. Mix thoroughly with a spoon until well blended. The batter will be slightly runny and sticky.",
      "Pour the batter into the prepared pan and smooth the surface with wet palms.",
      "Cover the pan with plastic wrap and let it rest for at least 1 hour, or up to several hours, until the batter firms up slightly and becomes easier to handle.",
      "Preheat the oven to 350°F/180°C/Gas Mark 4.",
      "Dip a pointed knife in water and carefully score diamond shapes on the batter’s surface by making diagonal cuts in one direction, then the other.",
      "Place one almond half into the center of each diamond shape.",
      "Bake for 20-30 minutes, or until the top turns a deep golden brown.",
      "Remove the cake from the oven and pour the cooled sugar syrup evenly over the hot cake.",
      "Let the cake rest for a few hours before cutting and serving to prevent it from crumbling.",
      "Store the cake covered with plastic wrap at room temperature for several days.",
      "For serving, enjoy the cake plain or place a slice on a plate topped with Greek yogurt and a sprinkle of crushed pistachios for an enhanced presentation."
    ],
    "notes_ingredients": "Serving this cake with Greek yogurt and crushed pistachios is a modern variation that complements the dessert well. The yogurt’s tanginess balances the sweetness, while the nuts add texture.",
    "notes_instructions": null
  }
]