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": "bc3dbfa23cf24a009138dbfe365b9019",
    "updated": "2025-05-08T11:46:46.126Z",
    "title": "Starfish Scones",
    "subtitle": null,
    "description": "Sanae and Akio are a married couple who run a bakery called Furukawa Bread. Despite Sanae's reputation for being an inexperienced baker, she fills the entire bakery with starfish-shaped pastries she made during Golden Week. The main character, Okazaki, refuses to try one, and Sanae's theatrical reaction—falling to the floor and crying—is one of the funniest and most memorable moments in the anime. I adapted this into scones filled with pomegranate jam and clotted cream, a traditional accompaniment to scones.",
    "ingredients": [
      {
        "section": "SCONES",
        "ingredients": [
          "all-purpose flour, plus more for dusting",
          "baking powder",
          "sugar",
          "cold salted butter, cut into cubes",
          "egg, beaten",
          "plus 1 teaspoon heavy whipping cream, divided"
        ]
      },
      {
        "section": "FILLINGS",
        "ingredients": [
          "pomegranate seeds",
          "sugar",
          "salt",
          "clotted cream",
          "lemon zest",
          "fresh lemon juice"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 350°F (175°C; gas mark 4). Line a baking tray with parchment paper and set aside.",
      "In a large bowl, combine the flour, baking powder, and ¼ cup (50 g) sugar. Add the cold butter cubes and work them into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Stir in the beaten egg and ½ cup (80 ml) of heavy cream until the dough just comes together.",
      "Place the dough on parchment paper on your work surface and knead gently fewer than ten times to bring any loose crumbs together. Roll the dough out to about ½-inch (3 mm) thickness, dusting lightly with flour as needed. Use a 3½-inch (9 cm) star-shaped cookie cutter to cut out 8 stars. Then, cut out 1-inch (2.5 cm) stars from the centers of 4 of these larger stars.",
      "Dip clean fingers or a pastry brush into the remaining 1 teaspoon of heavy cream and brush it over the surface of the 4 whole large stars. Place the 4 large stars with the cutouts on top of the cream-brushed stars and press lightly to adhere without flattening the design. Arrange on the prepared baking tray. (You may reroll the small star cutouts to make more stars, though they may be less perfect after baking.)",
      "Bake for about 20 minutes, or until the scones have puffed up and turned lightly golden. Remove from the oven and allow them to cool on the tray.",
      "While the scones bake, prepare the fillings: In a small saucepan, combine the pomegranate seeds, 1 tablespoon sugar, and a pinch of salt. Cook over medium heat for 10 minutes, stirring occasionally. Strain the mixture through a fine mesh strainer into a heatproof bowl, pressing gently to extract juice from the seeds. Be careful of the hot mixture. Let the jam cool.",
      "In a small bowl, mix the clotted cream with lemon zest and lemon juice until well blended.",
      "In a separate small bowl, combine 1 tablespoon of the clotted cream mixture with 1 teaspoon of the cooled pomegranate jam, stirring to create a pink-colored jam.",
      "To assemble: Using a brush, spread the pink jam on the surface of the outer star-shaped pastry. Then, fill the star-shaped cavity with pomegranate jam and top it with the clotted cream mixture.",
      "Finally, use a small spoon to dot pomegranate jam over the surface of the starfish scones before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]