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": "3a6325affdba47459e6e5d906ea0de3c",
    "updated": "2025-05-10T07:58:33.543Z",
    "title": "Millionaire's Fudge",
    "subtitle": null,
    "description": "When you think of millionaire's shortbread, caramel, biscuit, and chocolate come to mind... so why not transform these flavors into a creamy fudge? This recipe features a smooth white chocolate-based caramel fudge with biscuit pieces, all coated in rich milk chocolate.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "condensed milk",
          "soft light brown sugar",
          "unsalted butter",
          "golden syrup",
          "vanilla extract",
          "white chocolate, chopped",
          "digestive biscuits, chopped"
        ]
      },
      {
        "section": "TOPPING",
        "ingredients": [
          "milk chocolate, melted"
        ]
      }
    ],
    "instructions": [
      "Line a 23cm square tin or an 18 x 25cm rectangular tin with parchment paper.",
      "Combine the condensed milk, soft light brown sugar, butter, and golden syrup in a large pan and melt over low heat, stirring constantly until the sugar dissolves and the mixture is smooth.",
      "Increase the heat and allow the mixture to simmer, stirring continuously, until it thickens noticeably. If using a thermometer, the temperature should reach 110°C. Once thickened, remove from heat and stir in the vanilla extract and white chocolate.",
      "Mix the white chocolate into the fudge mixture until fully melted and smooth.",
      "Fold in the chopped digestive biscuits.",
      "Pour the mixture into the prepared tin and level the surface.",
      "Refrigerate for at least 3-4 hours, or preferably overnight, until set.",
      "When set, remove from the tin and cut into 40 squares. Coat each square with the melted milk chocolate and place on a lined tray.",
      "Chill in the fridge for a few more hours until the coating has set."
    ],
    "notes_ingredients": "For a caramel flavor, this recipe works best with white chocolate in the main fudge mixture; however, you can substitute milk or dark chocolate if you prefer. Feel free to use any flavored chocolate for coating the fudge. You can omit the digestive biscuits if you prefer a pure caramel fudge.",
    "notes_instructions": "To make a salted caramel fudge, add ½–1 tsp sea salt when you stir in the white chocolate."
  }
]