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": "1de2e6ab549e41e1a47a078ef716b36b",
    "updated": "2025-05-10T07:39:56.555Z",
    "title": "Coconut Cake",
    "subtitle": null,
    "description": "This cake is light, refreshing, and full of coconut flavor. It differs from a basic cake made with just butter, sugar, flour, and eggs because the additional ingredients truly enhance the taste. The coconut milk and desiccated coconut add delightful flavor and create a wonderful texture in the sponge. A creamy coconut buttercream frosting is generously spread over the cake and topped with lightly toasted coconut flakes for the perfect finish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "caster sugar",
          "self-raising flour",
          "baking powder",
          "eggs",
          "tinned coconut milk",
          "desiccated coconut"
        ]
      },
      {
        "section": "BUTTERCREAM",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "coconut milk"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "coconut flakes or desiccated coconut"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with parchment paper.",
      "Beat the butter and caster sugar together until the mixture is light and fluffy.",
      "Add the self-raising flour, baking powder, and eggs, then beat again until everything is well combined.",
      "Gradually pour in the coconut milk while mixing slowly to combine.",
      "Fold in the desiccated coconut gently.",
      "Divide the batter evenly between the two prepared tins and bake for 30-35 minutes.",
      "Allow the cakes to cool in the tins for about 10 minutes before turning them out onto a wire rack to cool completely while preparing the buttercream.",
      "Beat the butter alone for about 5 minutes until smooth and creamy.",
      "Add the icing sugar in two parts, beating thoroughly after each addition.",
      "Gradually add the coconut milk, beating until the buttercream is smooth and fluffy.",
      "Place one sponge on a serving plate and spread or pipe half of the buttercream over it.",
      "Top with the second sponge and cover with the remaining buttercream.",
      "Toast the coconut flakes or desiccated coconut in a dry frying pan over low to medium heat, stirring until they are lightly browned.",
      "Sprinkle the toasted coconut over the cake to finish."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This batter can be halved to make 12-14 cupcakes; bake for 20-22 minutes. For a three-layer cake, increase the ingredient quantities by 50% and bake in three 20cm tins."
  }
]