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": "9ed0610fd3814fb58c9fac1df280aded",
    "updated": "2025-04-22T07:22:28.828Z",
    "title": "Meringue-Topped Cheese Cupcakes",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the cupcakes",
        "ingredients": [
          "ricotta cheese, part-skim, 425 g, 600 calories",
          "2% greek yogurt, 180 g, 135 calories",
          "light sour cream, 180 g, 234 calories",
          "extra-large egg, 80 calories",
          "egg yolks, 192 calories",
          "granulated sugar plus 2 tablespoons, 124 g, 465 calories",
          "finely grated lemon zest",
          "fine salt",
          "vanilla extract, 13 g, 37 calories",
          "all-purpose flour, 16 g, 54 calories",
          "cornstarch (corn flour), 8 g, 30 calories"
        ]
      },
      {
        "section": "For the meringue",
        "ingredients": [
          "egg whites at room temperature, 32 calories",
          "fine salt",
          "granulated sugar, 100 g, 375 calories",
          "vanilla extract, 4 g, 12 calories"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 300°F (150°C). Place paper liners in a standard muffin tin and coat with nonstick baking spray.  Place a pan filled with 1 cup of hot water on the oven's bottom rack.",
      "In a large bowl, combine the ricotta cheese, Greek yogurt, sour cream, egg, egg yolks, sugar, lemon zest, salt, and vanilla. Sift in the flour and cornstarch, then mix thoroughly. Using an ice cream scoop, portion the batter evenly into the prepared muffin cups, filling each about 90% full. Bake for approximately 12 hours, or until the cupcakes are set but not completely baked through.",
      "While the cupcakes bake, prepare the meringue. Ensure your mixing bowl and beaters are spotless and grease-free.  Using an electric mixer, beat the room-temperature egg whites on medium-high speed until frothy. Add the salt and continue beating until soft peaks form. Gradually add the sugar, beating continuously until stiff peaks form (approximately 5 minutes). Beat in the vanilla extract and scrape down the bowl's sides. Transfer the meringue to a pastry bag fitted with a small open-star tip.",
      "Remove the cupcakes from the oven. Pipe 4-6 meringue starbursts around the edge of each warm cupcake, and then pipe one more starburst in the center. Return the cupcakes to the oven and bake for an additional 5 minutes.  Refrigerate for at least 4 hours before serving. These cupcakes are best served cold and can be stored in airtight containers in the refrigerator for up to 2 days."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]