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": "be3c5f2e26914606978f6f23506fff53",
    "updated": "2025-05-10T19:55:15.237Z",
    "title": "Ann's Chocolate Chip Carrot Cake Pumpkins",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Cupcakes",
        "ingredients": [
          "cake flour",
          "ground cinnamon",
          "baking soda",
          "baking powder",
          "salt",
          "white sugar",
          "vegetable oil",
          "eggs",
          "grated carrots",
          "can crushed pineapple, drained",
          "chopped walnuts",
          "semisweet chocolate chips"
        ]
      },
      {
        "section": "Frosting",
        "ingredients": [
          "cake flour",
          "butter",
          "cream cheese, softened",
          "vanilla extract",
          "confectioners' sugar, or more as needed",
          "lemon juice",
          "orange food coloring",
          "black decorating gel"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 325 degrees F (165 degrees C). Grease 12 pumpkin-shaped cupcake molds; silicone molds work well.",
      "In a bowl, sift together cake flour, cinnamon, baking soda, baking powder, and salt. Add sugar, oil, and eggs, mixing until combined. Fold in grated carrots and drained crushed pineapple.",
      "Place cake flour in a small bowl and toss the walnuts and chocolate chips in it until they are coated. Gently fold this mixture into the batter.",
      "Pour the batter into the cupcake molds, filling each about two-thirds full. Lightly tap the molds on the work surface to release any air bubbles.",
      "Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Allow cupcakes to cool in the molds for 15 to 20 minutes, then remove.",
      "For the frosting, beat together butter, cream cheese, and vanilla extract with an electric mixer until smooth and creamy, about 4 to 6 minutes. Gradually add confectioners' sugar on low speed, half a cup at a time, until the frosting is smooth and spreadable. Stir in lemon juice and orange food coloring. Refrigerate the frosting for 15 to 20 minutes to set.",
      "Frost the cooled cupcakes with the cream cheese frosting and decorate with black decorating gel."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]