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": "bca8cfff74934539bf016f08b7f3df9b",
    "updated": "2025-04-24T01:53:23.972Z",
    "title": "Vegan Jaffa Cakes",
    "subtitle": "These delightful vegan Jaffa cakes are surprisingly easy to make thanks to the magic of agar agar. A perfect treat for any vegan, especially as a thoughtful gift.",
    "description": null,
    "ingredients": [
      {
        "section": "FOR THE SPONGE LAYER",
        "ingredients": [
          "coconut oil, for greasing",
          "soy milk",
          "vegan spread",
          "orange essence",
          "plain (all-purpose) flour",
          "unrefined caster (superfine) sugar",
          "baking powder",
          "fine sea salt",
          "ground cinnamon",
          "ground nutmeg"
        ]
      },
      {
        "section": "FOR THE ORANGE JELLY",
        "ingredients": [
          "agar agar flakes",
          "cold water",
          "freshly squeezed orange juice",
          "caster (superfine) sugar"
        ]
      },
      {
        "section": "FOR THE CHOCOLATE TOPPING",
        "ingredients": [
          "x 100g (3½oz) bars dairy-free chocolate, finely chopped",
          "sea salt"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the orange jelly, as it requires two hours to set.",
      "Line a baking tray with cling film (plastic wrap).",
      "In a saucepan, combine the agar agar flakes and cold water. Heat over medium heat.",
      "Bring the mixture to a boil, whisking constantly until the agar agar flakes dissolve completely. Remove from the heat and stir in the orange juice and sugar.",
      "Whisk the jelly mixture until well combined. Pour it onto the lined baking tray and refrigerate for at least two hours, or until set.",
      "Preheat your oven to 180°C (360°F).",
      "Grease two non-stick muffin trays with coconut oil.",
      "In a saucepan, combine the soy milk, vegan spread, and orange essence. Heat over low heat until the spread melts and the mixture is smooth.",
      "In a mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.",
      "Create a well in the center of the dry ingredients and pour in the warm soy milk mixture.",
      "Stir the wet and dry ingredients together until a thick batter forms.",
      "Fill each muffin cup with a couple of tablespoons of batter, smoothing the tops.",
      "Bake for approximately 8 minutes, or until the cakes are lightly golden.",
      "Let the cakes cool slightly in the muffin trays before transferring them to a wire rack to cool completely.",
      "Melt the chopped dairy-free chocolate in a heatproof bowl set over a pan of simmering water (double boiler).",
      "Once the chocolate is melted, remove the bowl from the heat and let it cool slightly before stirring in a pinch of salt.",
      "Remove the set orange jelly from the refrigerator and use a round cutter (slightly smaller than the cake bases) to cut out jelly discs.",
      "Place a jelly disc on top of each cooled cake base.",
      "Spoon the melted chocolate over the jelly-topped cakes.",
      "Arrange the coated Jaffa cakes on a plate and refrigerate for about an hour, or until the chocolate is set.",
      "Store the Jaffa cakes in the refrigerator for 2-3 days."
    ],
    "notes_ingredients": "If using gluten-free flour, ensure it's a blend suitable for baking cakes.",
    "notes_instructions": null
  }
]