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": "e8b35520f2e2410da9ccf27d30f86121",
    "updated": "2025-05-10T10:29:38.283Z",
    "title": "Sticky Toffee Cake",
    "subtitle": null,
    "description": "When you think of cake, classic options like Victoria sponge or carrot cake might come to mind, but have you ever considered a sticky toffee cake? It’s rich, fudgy, and incredibly satisfying. Much like my sticky toffee puddings, this cake is a favorite that I always enjoy. You can make it as a two-layer cake, as shown here, or try it as cupcakes, a traybake, or a loaf cake!",
    "ingredients": [
      {
        "section": "CAKE",
        "ingredients": [
          "pitted dates (i use medjool).",
          "% tsp bicarbonate of soda",
          "boiling water",
          "unsalted butter",
          "soft dark brown sugar",
          "eggs",
          "self-raising flour",
          "black treacle",
          "vanilla extract"
        ]
      },
      {
        "section": "SAUCE",
        "ingredients": [
          "double cream",
          "black treacle",
          "soft dark brown sugar",
          "unsalted butter"
        ]
      },
      {
        "section": "BUTTERCREAM",
        "ingredients": [
          "unsalted butter",
          "icing sugar",
          "sticky toffee sauce"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "sticky toffee sauce",
          "sprinkles",
          "fudge pieces"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan) and line two 20cm round cake tins with parchment paper.",
      "Chop the dates into quarters and place them in a small bowl with the bicarbonate of soda and boiling water. Let it sit for 10 minutes, then transfer to a food processor or blender and blend until smooth.",
      "In a large bowl, beat the butter and soft dark brown sugar together until well combined and smooth. Add the eggs one at a time, beating after each addition. Next, add the self-raising flour, black treacle, vanilla extract, and the puréed date mixture, then beat again until smooth.",
      "Divide the batter evenly between the two tins and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool for 10 minutes in the tins before removing them to cool completely on a wire rack while you prepare the sauce.",
      "To make the sauce, combine the double cream, black treacle, soft dark brown sugar, and butter in a pan over low heat. Stir until the butter melts and the ingredients are combined. Bring the mixture to a boil and simmer for 1 minute, then remove from heat and allow to cool completely, stirring occasionally to prevent a skin forming on top.",
      "Beat the butter for 3-5 minutes until smooth, then gradually add the icing sugar and beat until fully incorporated. Mix in 85g of the sticky toffee sauce and beat again.",
      "Spread or pipe half of the buttercream over the first cake layer. Place the second cake layer on top, then cover with the remaining buttercream. Drizzle additional sticky toffee sauce over the cake. Garnish with sprinkles and fudge pieces as desired. Any leftover sauce can be served alongside the cake."
    ],
    "notes_ingredients": [
      "You can substitute dark brown sugar with light brown sugar if preferred.",
      "For a lighter flavor, replace treacle with golden syrup."
    ],
    "notes_instructions": [
      "This mixture can be baked in a 23 x 33cm traybake tin for 50-60 minutes.",
      "Alternatively, pour the mixture into a 900g loaf tin and bake for 50-60 minutes.",
      "The batter can also make 24-26 cupcakes; bake these for 20-22 minutes.",
      "If you are short on time, store-bought toffee sauce can be used."
    ]
  }
]