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": "a6e2d46570644190be66cd17296aec29",
    "updated": "2025-05-10T09:29:48.039Z",
    "title": "Banoffee Cupcakes",
    "subtitle": null,
    "description": "One great advantage of baking with bananas is that you can use those slightly brown, soft bananas that might otherwise go to waste. This sponge cake combines soft light brown sugar and mashed bananas, filled with a rich caramel sauce, topped with sweetened whipped cream, and finished with chocolate shavings. Essentially, it’s banoffee pie transformed into a delightful cupcake!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter or baking spread",
          "soft light brown sugar",
          "eggs, beaten",
          "overripe medium bananas, mashed",
          "self-raising flour"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "caramel sauce",
          "double cream",
          "icing sugar",
          "vanilla extract",
          "chocolate shavings",
          "dried banana chips or banana, chopped"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan) and prepare 12 cupcake cases.",
      "Cream together the butter and soft light brown sugar until pale and fluffy.",
      "Incorporate the beaten eggs, mashed bananas, and self-raising flour, mixing until thoroughly combined.",
      "Divide the mixture evenly among the cupcake cases and bake for 18 to 22 minutes, until a gentle spring returns when pressed.",
      "Allow the cupcakes to cool completely on a wire rack.",
      "Once cooled, carefully remove a small portion from the center of each cupcake and fill the cavity with 1 heaped teaspoon of caramel sauce.",
      "Whip the double cream with the icing sugar and vanilla extract until soft peaks form, then pipe it atop the cupcakes in swirls.",
      "Finish by garnishing with additional caramel sauce, chocolate shavings, and either dried banana chips or fresh banana pieces."
    ],
    "notes_ingredients": [
      "If you prefer, you can substitute the fresh cream topping with a vanilla buttercream using 150g unsalted butter at room temperature, 300g icing sugar, and 1 tsp vanilla extract.",
      "To make the sponge without banana, omit the mashed bananas and increase the eggs to 3.",
      "For a variation, add 100g chocolate chips to the batter to create chocolate chip banana cupcakes.",
      "To make a chocolate-flavored cake, replace 25g of the self-raising flour with 25g cocoa powder."
    ],
    "notes_instructions": null
  }
]