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": "d36e91fa49af4980a172563307d4e107",
    "updated": "2025-04-22T07:35:20.266Z",
    "title": "Chocolate-Berry Meringue Cupcakes",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the cupcakes",
        "ingredients": [
          "water",
          "semi-sweet chocolate, cut into ½ inch chunks (or ¾ cup chocolate chips), 112 g, 560 calories",
          "all-purpose flour, 98 g, 325 calories",
          "cocoa powder, 5 g, 10 calories",
          "baking powder",
          "baking soda",
          "granulated sugar, 100 g, 375 calories",
          "unsweetened applesauce, 105 g, 43 calories",
          "2% greek yogurt, 180 g, 135 calories",
          "vanilla extract, 4 g, 12 calories",
          "1% fat milk, 120 ml, 54 calories",
          "extra-large egg, 80 calories",
          "extra-large egg yolks, 192 calories",
          "fine salt",
          "fresh berries (blueberries, raspberries, or sweet cherries, pitted), 140 g"
        ]
      },
      {
        "section": "For the meringue",
        "ingredients": [
          "egg whites at room temperature, 32 calories",
          "fine salt",
          "granulated sugar, 150 g, 562 calories",
          "vanilla extract, 2 g, 6 calories",
          "cocoa powder, 5 g, 10 calories"
        ]
      }
    ],
    "instructions": [
      "Set the oven to 340°F (170°C). Prepare a standard muffin tin by lining it with paper liners and coating with nonstick baking spray. Place a pan filled with 1 cup of water on the oven's bottom rack.",
      "In a small saucepan, combine the water and chocolate over low heat. Stir constantly until the chocolate melts and the mixture becomes smooth. Remove from the heat and allow to cool for about 5 minutes.",
      "In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and mix well.  Process the applesauce in a blender or food processor until smooth, then measure out ½ cup.",
      "In a separate bowl, whisk the yogurt, vanilla extract, applesauce, milk, and the cooled chocolate mixture until smooth. In another bowl, using an electric mixer with a whisk attachment, beat the egg, egg yolks, and salt on high speed until thick and light (approximately 2 minutes). Carefully fold the yogurt-chocolate mixture into the egg mixture.",
      "Create a well in the dry ingredients and pour in the wet ingredients. Gently combine, folding in the berries. Avoid overmixing. Fill each muffin liner about 90% full using an ice cream scoop. Bake for about 25 minutes, or until the cupcakes are firm but not completely baked.",
      "While the cupcakes bake, prepare the meringue. Ensure your mixing bowl and beaters are clean and grease-free. Beat the egg whites with an electric mixer on medium-high speed until foamy. Add the salt and continue beating until soft peaks form. Gradually add the sugar, beating continuously until stiff peaks form. Beat in the vanilla extract. Sift the cocoa powder over the meringue and gently fold it in.",
      "Remove the cupcakes from the oven. Using a pastry bag fitted with a small open-star tip, pipe 5-7 meringue starbursts around the edge of each warm cupcake, and one in the center. Return the cupcakes to the oven for approximately 5 minutes. Be careful not to overbake.  Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Store cooled cupcakes in an airtight container in the refrigerator for up to 2 days."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]