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": "f2cf498d4f0d4f5a9a2113d7c1ae1497",
    "updated": "2025-05-10T10:34:16.889Z",
    "title": "Individual Sticky Toffee Puddings",
    "subtitle": null,
    "description": "When I think of pudding, I imagine something warm, comforting, and delicious. A baked pudding served with a rich warm sauce or topping is the ultimate treat, and sticky toffee pudding satisfies that craving perfectly every time. This classic dessert is featured on nearly every pub menu throughout the year, and making it at home allows you to enjoy it exactly how you like. I like to serve mine with a generous scoop of ice cream and extra sauce.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pitted dates, chopped",
          "boiling water",
          "unsalted butter",
          "soft dark brown sugar",
          "eggs",
          "self-raising flour",
          "baking powder",
          "bicarbonate of soda",
          "black treacle",
          "full-fat milk"
        ]
      },
      {
        "section": "SAUCE",
        "ingredients": [
          "unsalted butter",
          "soft dark brown sugar",
          "black treacle",
          "vanilla extract",
          "double cream"
        ]
      },
      {
        "section": "SERVING IDEAS",
        "ingredients": [
          "double cream",
          "vanilla ice cream",
          "whipped cream"
        ]
      }
    ],
    "instructions": [
      "Place the chopped dates in a bowl and pour the boiling water over them. Leave to soak for 20 minutes.",
      "Preheat the oven to 180°C (160°C fan). Grease and flour eight pudding moulds.",
      "Combine the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, and treacle in a bowl. Beat gently until just combined, being careful not to overmix.",
      "Stir in the soaked dates along with the water, then gradually add the milk, mixing until smooth. The batter will be quite thin.",
      "Divide the mixture evenly among the pudding moulds and bake for 20–25 minutes, or until a skewer inserted into the center comes out clean. Allow the puddings to cool for about 15 minutes while you prepare the sauce.",
      "Put all the sauce ingredients into a large pan and heat over low-medium heat, stirring until the sugar dissolves and the butter melts.",
      "Bring the sauce to a boil and stir for 1–2 minutes until slightly thickened.",
      "Carefully unmould the puddings, then pour the sauce over them. Serve with a drizzle of cream, whipped cream, or ice cream."
    ],
    "notes_ingredients": "Golden syrup can be used as a substitute for black treacle if preferred.",
    "notes_instructions": "If desired, bake the puddings in a large dish instead of individual moulds; baking time will be approximately 40 minutes."
  }
]