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": "735adc742dff4da0b4b0992369cfa12b",
    "updated": "2025-05-11T05:57:13.357Z",
    "title": "Falooda",
    "subtitle": "",
    "description": "This classic Indian beverage features delightful layers of flavor and texture, making it a popular choice for iftar or any occasion. It offers a creamy taste, subtly infused with rose, complemented by a generous scoop of ice cream for a refreshing finish. Falooda holds a significant place in both Middle Eastern and Indian cultures, enjoyed from the villages of the subcontinent to homes in the UK. Its vibrant pink hue makes it as visually appealing as it is delicious.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basil seeds (tukmaria).",
          "water",
          "full-fat milk",
          "sugar",
          "double cream",
          "ground cardamom",
          "rose syrup, plus extra to",
          "falooda vermicelli, soaked in water to soften",
          "scoops of vanilla ice cream",
          "chopped pistachios and almonds"
        ]
      },
      {
        "section": "FALOODA JELLY",
        "ingredients": [
          "water",
          "falooda powder",
          "pink food colouring"
        ]
      }
    ],
    "instructions": [
      "To prepare the falooda jelly, combine the water, falooda powder, and pink food colouring in a small saucepan over medium heat and bring to a boil.",
      "Pour the mixture into a heatproof dish and allow it to set until firm.",
      "Soak the basil seeds in water for 30 minutes until they swell and become gel-like.",
      "Drain the basil seeds using a tea strainer to remove excess water and set them aside.",
      "In a large saucepan over medium heat, bring the milk to a boil.",
      "Add the sugar and continue boiling for 1 minute, stirring constantly to prevent the milk from sticking or burning.",
      "Once boiled, let the milk cool, then chill it in the fridge for 1 hour.",
      "Whisk the double cream and ground cardamom into the chilled milk until combined.",
      "Grate the set falooda jelly using a coarse grater.",
      "Divide the rose syrup between two tall glasses, then add the soaked vermicelli and basil seeds.",
      "Pour the milk mixture into the glasses, which will tint the drink a subtle pink.",
      "Add 1 tablespoon of grated falooda jelly to each glass, top with a scoop of ice cream and sprinkle with chopped nuts. Drizzle a little extra rose syrup on top for decoration."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Rose syrup can be quite sweet, so adjust the amount of sugar added to the milk according to your preference. If you're short on time, boiling the milk is optional; however, it enhances the falooda's richness and creaminess."
  }
]