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": "02c60caadea947fcacaeef2cd1b3b854",
    "updated": "2025-04-23T08:58:27.540Z",
    "title": "Keto Debbie Chocolate Cupcakes",
    "subtitle": "Keto Option",
    "description": "",
    "ingredients": [
      {
        "section": "cupcakes",
        "ingredients": [
          "eggs, separated",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "unsalted butter (or coconut oil if dairy-free), melted but not hot",
          "vanilla extract",
          "blanched almond flour",
          "unsweetened cocoa powder",
          "fine sea salt",
          "% teaspoon baking soda"
        ]
      },
      {
        "section": "filling and decoration",
        "ingredients": [
          "package cream cheese (kite hill brand cream cheese style spread if dairy-free), softened",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "unsweetened cashew milk or heavy cream"
        ]
      },
      {
        "section": "ganache",
        "ingredients": [
          "unsalted butter (or coconut oil if dairy-free)",
          "unsweetened chocolate, chopped",
          "plus 1 tablespoon heavy cream (or full-fat coconut milk if dairy-free)",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract"
        ]
      }
    ],
    "instructions": [
      "1. Preheat your oven to 350°F. Grease a 6-well jumbo muffin tin.",
      "2. For the cupcakes: Whip the egg whites in a bowl until stiff peaks form. In another bowl, whisk together the egg yolks, sweetener, butter, and vanilla until well combined. In a third bowl, whisk the dry ingredients until fully incorporated. Gently fold the yolk mixture into the whipped egg whites, then gradually incorporate the dry ingredients. Fill each muffin cup about three-quarters full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan before removing.",
      "3. While the cupcakes cool, prepare the filling: In a small bowl, combine the softened cream cheese and sweetener using a hand mixer until smooth. Gradually add the cashew milk to achieve a piping consistency. Transfer the filling to a piping bag. Fill each cupcake by creating a small hole in the bottom and piping in the filling. Set aside a small amount of filling for decorating the tops later.",
      "4. To make the ganache: Combine the butter and chopped chocolate in a double boiler or a heat-safe bowl set over simmering water. Heat gently, stirring frequently, until melted. Be careful not to burn the chocolate. Add the cream, sweetener, and vanilla. Stir until smooth and thickened.",
      "5. Dip the top of each cupcake into the ganache. Place the cupcakes upright on a serving plate and refrigerate for 5 minutes to allow the ganache to set. Once set, use the reserved filling to pipe small swirls on top of each cupcake.",
      "6. Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. Thaw to room temperature before serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]