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": "3fa4abf7fa474e8fb3d445bee2c4d556",
    "updated": "2025-04-22T23:10:03.204Z",
    "title": "Mango Upside-Down Cake",
    "subtitle": "This upside-down cake is a delightful treat. The mango juices infuse the sponge, creating a unique and moist dessert.",
    "description": null,
    "ingredients": [
      {
        "section": "For the topping",
        "ingredients": [
          "caster (superfine) sugar",
          "vegan margarine",
          "mangoes, peeled and sliced into thin strips",
          "zest of 1 lime, to decorate"
        ]
      },
      {
        "section": "For the cake: Wet ingredients",
        "ingredients": [
          "non-dairy milk",
          "vanilla essence",
          "vegan margarine, melted"
        ]
      },
      {
        "section": "For the cake: Dry ingredients",
        "ingredients": [
          "plain (all-purpose) flour or gluten-free flour",
          "baking powder",
          "sea salt",
          "1½ cups caster (superfine) sugar"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C (350°F). Grease a 23-cm (9-in) diameter loose-bottom cake tin.",
      "Ensure the base of the tin seals tightly to prevent leakage of fruit juices.",
      "Place the tin on a baking sheet as a precaution.",
      "To prepare the topping, combine the caster (superfine) sugar and margarine in a saucepan over low heat.  Melt the mixture into a caramel.",
      "This will take a few minutes. Stir occasionally with a spatula.",
      "Once the caramel reaches an amber color, remove from heat promptly to avoid burning and bitterness.",
      "Exercise caution as the caramel will be extremely hot.",
      "Pour the caramel into the prepared cake tin, ensuring the bottom is fully coated.",
      "Arrange the mango slices neatly over the caramel, beginning at the edges and working towards the center.",
      "Set the tin aside and proceed to make the cake batter.",
      "Combine all wet ingredients in a measuring jug.",
      "In a separate large bowl, sift together the dry ingredients.",
      "Add the wet ingredients to the dry ingredients and gently fold them together using a spatula in a figure-of-eight motion.",
      "Pour the batter over the mango layer in the tin. Gently tap the tin on the counter to eliminate air pockets.",
      "Bake on the bottom oven rack for 55 minutes, or until a skewer inserted into the center comes out clean.",
      "After baking, let the cake cool for 5 minutes in the tin before inverting it onto a serving plate.",
      "Garnish with lime zest before serving."
    ],
    "notes_ingredients": "Can be made gluten-free.",
    "notes_instructions": null
  }
]