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": "5fe441601829482faabd58ae9ee7f0f9",
    "updated": "2025-05-10T08:37:29.871Z",
    "title": "Coffee & Walnut Cake",
    "subtitle": null,
    "description": "Coffee and walnut cake is a timeless pairing—I enjoy the flavor of coffee cake, even though I rarely drink coffee myself, as I prefer hot chocolate. Still, a hot chocolate accompanied by a slice of coffee and walnut cake is an ideal combination. The sponge is light with a delicate coffee flavor, complemented by the crunch of walnuts both inside the cake and sprinkled on top. The coffee-flavored buttercream is silky, smooth, and absolutely delightful with every bite.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "instant coffee granules",
          "boiling water",
          "unsalted butter",
          "soft light brown sugar",
          "self-raising flour",
          "eggs",
          "chopped walnuts, plus extra to decorate"
        ]
      },
      {
        "section": "BUTTERCREAM",
        "ingredients": [
          "instant coffee granules",
          "boiling water",
          "unsalted butter",
          "icing sugar"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C/160°C fan and grease and line two 20cm round cake tins with parchment paper.",
      "Dissolve the coffee granules in the boiling water and set aside to cool.",
      "Beat the butter and soft light brown sugar together until pale and fluffy. Add the self-raising flour and eggs, then continue beating until the mixture is well combined. Mix in the cooled coffee, then gently fold in the chopped walnuts.",
      "Divide the batter evenly between the prepared cake tins and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.",
      "Allow the cakes to cool in the tins for about 10 minutes before turning them out onto a wire rack to cool completely while you prepare the buttercream.",
      "Dissolve the coffee granules in the boiling water and let it cool.",
      "Beat the butter alone for about 5 minutes until smooth and creamy. Gradually add the icing sugar in two batches, beating thoroughly after each addition. Stir in the cooled coffee and mix until the buttercream is smooth.",
      "Place one sponge on a serving plate and spread or pipe half of the buttercream evenly over the top. Place the second sponge on top and cover with the remaining buttercream.",
      "Garnish by sprinkling extra chopped walnuts on top."
    ],
    "notes_ingredients": "You can substitute the instant coffee with coffee extract or a shot of espresso. Walnuts can be omitted if preferred. Feel free to replace the walnuts with other nuts such as pecans, macadamia nuts, pistachios, or almonds. The soft light brown sugar can be swapped for caster sugar or soft dark brown sugar.",
    "notes_instructions": null
  }
]