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": "1f22af088f564777a6265f32599009cb",
    "updated": "2025-05-10T07:44:01.203Z",
    "title": "Vanilla Traybake",
    "subtitle": "Traybake cakes are very easy to serve at parties: you only need one tin, and they don’t require any elaborate decoration. Simply bake the sponge, spread on some frosting, and you’re done! This bake is ideal for bake sales or children's parties.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "caster sugar",
          "eggs",
          "self-raising flour",
          "vanilla extract"
        ]
      },
      {
        "section": "BUTTERCREAM",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "vanilla extract",
          "boiling water (optional)."
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "white chocolate 'jazzie' sweets",
          "fruit",
          "sprinkles"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan) and line a 23 x 33cm traybake tin with parchment paper.",
      "In a bowl, beat the butter and caster sugar together until the mixture is light and fluffy.",
      "Add the eggs, self-raising flour, and vanilla extract, then mix again until fully combined.",
      "Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.",
      "Allow the cake to cool in the tin for 10 minutes before removing it to a wire rack to cool completely while you prepare the buttercream.",
      "Beat the butter alone for a few minutes until it softens and loosens.",
      "Add the icing sugar and beat until combined, then add the vanilla extract and mix again.",
      "If needed, gradually add 1-2 tablespoons of boiling water, beating thoroughly each time to achieve a softer consistency.",
      "Spread the buttercream evenly over the cooled cake and decorate with white chocolate 'jazzies', fruit, sprinkles, or your preferred toppings."
    ],
    "notes_ingredients": "To make a chocolate sponge, substitute 75g of the self-raising flour with 75g of cocoa powder.\nFor a chocolate buttercream, replace 50g of the icing sugar with 50g of cocoa powder.\nYou can also flavour the buttercream with caramel by adding 75g of caramel sauce.",
    "notes_instructions": null
  }
]