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": "e65d443f07e041f880720387b9b125a5",
    "updated": "2025-05-10T20:49:00.859Z",
    "title": "Pumpkin Magic Cake with Maple Cinnamon Whipped Cream",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose flour",
          "pumpkin pie spice",
          "sea salt",
          "ground cinnamon",
          "lukewarm milk",
          "canned pumpkin",
          "vanilla extract",
          "eggs, at room temperature, separated",
          "white sugar",
          "brown sugar",
          "water",
          "unsalted butter, melted"
        ]
      },
      {
        "section": "Maple Cinnamon Whipped Cream",
        "ingredients": [
          "heavy whipping cream",
          "maple syrup",
          "ground cinnamon",
          "sea salt"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.",
      "In a bowl, whisk together the flour, pumpkin pie spice, 1 teaspoon of sea salt, and 1 teaspoon of ground cinnamon.",
      "In a separate bowl, combine the lukewarm milk, canned pumpkin, and vanilla extract.",
      "In the bowl of a stand mixer, place the egg yolks, white sugar, brown sugar, and water. Beat on high speed until the mixture is creamy. Lower the speed to low and add the melted butter. Increase the speed to medium and beat until the mixture is light and fluffy. Reduce the speed to low and gradually add the flour mixture in three batches, blending well after each addition and scraping down the sides of the bowl. Slowly stir the milk-pumpkin mixture into this batter until just combined. Transfer this mixture to a clean bowl.",
      "Clean and dry the mixer bowl and beaters. Beat the egg whites along with cream of tartar on high speed until stiff peaks form. Gently fold three-quarters of the egg white mixture into the pumpkin batter using a spatula, then slowly fold in the remaining egg whites until the batter is smooth, light, and fluffy. Pour the batter into the prepared baking pan.",
      "Bake in the preheated oven for about 50 minutes, or until the edges are set and the center still has a slight jiggle. Allow the cake to cool completely, at least 30 minutes.",
      "Using an electric mixer, beat the heavy whipping cream, maple syrup, ground cinnamon, and a pinch of sea salt in a bowl until soft peaks form. Spread this whipped cream evenly over the cooled cake."
    ],
    "notes_ingredients": "An 8-inch cake pan and 1 teaspoon of cream of tartar are mentioned but not listed among the ingredients.",
    "notes_instructions": null
  }
]