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": "6a13f49adaea4ef7a0282914f681d789",
    "updated": "2025-05-18T16:06:42.669Z",
    "title": "Yuja Cheesecake",
    "subtitle": null,
    "description": "For our first pop-up event, we carefully considered an ideal dessert, given that Korea is not widely known for its sweet treats. After experimenting with several ideas, we settled on this yuja cheesecake. Yuja is the Korean term for yuzu, a citrus fruit with the bright zestiness of lemon but featuring a slightly bitter note. It pairs wonderfully with rich cream cheese, resulting in a tangy and sweet dessert.",
    "ingredients": [
      {
        "section": "BASE",
        "ingredients": [
          "gingernut biscuits",
          "digestive biscuits",
          "salted butter, melted"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "double cream",
          "cream cheese",
          "golden caster sugar",
          "yuja (yuzu) juice"
        ]
      },
      {
        "section": "JELLY",
        "ingredients": [
          "yuja curd",
          "yuja (yuzu) juice",
          "gelatine powder"
        ]
      }
    ],
    "instructions": [
      "For the base, break the biscuits in a food processor and blend them into a fine powder.",
      "Add the melted butter and mix until the mixture resembles wet sand.",
      "Press the biscuit mixture evenly into the base of a loose-bottomed 20-cm (8-inch) round cake tin using the back of a spoon.",
      "Place the tin in the freezer for 5 minutes to firm up.",
      "Meanwhile, pour the double cream into a mixing bowl and whisk until stiff peaks form.",
      "Add the cream cheese, sugar, and yuja juice, then beat together until smooth.",
      "Remove the tin from the freezer and spread the cream cheese mixture evenly over the biscuit base.",
      "Transfer the cheesecake to the refrigerator and chill for at least 4 hours to set.",
      "Once set, prepare the jelly.",
      "Gently heat the yuja curd and juice in a small saucepan over medium heat, taking care not to let it boil.",
      "When hot, add the gelatine powder and stir continuously for 10-12 minutes until fully dissolved.",
      "Remove from heat and allow to cool to room temperature.",
      "Take the cheesecake out of the refrigerator and pour the jelly mixture evenly over the top.",
      "Return the cheesecake to the refrigerator and let it set overnight before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]