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": "5b361fd4e2d6454983ceac2904dcd973",
    "updated": "2025-05-10T23:11:58.388Z",
    "title": "Carrot Cupcakes with White Chocolate Cream Cheese Icing",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Cream Cheese Icing",
        "ingredients": [
          "white chocolate",
          "package cream cheese, softened",
          "unsalted butter, softened",
          "vanilla extract",
          "orange extract",
          "confectioners' sugar",
          "heavy cream"
        ]
      },
      {
        "section": "Carrot Cake",
        "ingredients": [
          "eggs, lightly beaten",
          "white sugar",
          "brown sugar",
          "vegetable oil",
          "vanilla extract",
          "shredded carrots",
          "crushed pineapple",
          "all-purpose flour",
          "baking soda",
          "salt",
          "ground cinnamon",
          "ground nutmeg",
          "ground ginger",
          "chopped walnuts"
        ]
      }
    ],
    "instructions": [
      "Step 1\nPreheat the oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.",
      "Step 2\nIn a small saucepan, melt the white chocolate over low heat. Stir until smooth and then let it cool to room temperature.",
      "Step 3\nIn a bowl, beat together the cream cheese and butter until smooth. Add the melted white chocolate, vanilla extract, and orange extract, mixing well. Gradually beat in the confectioners' sugar until the mixture becomes fluffy. Finally, stir in the heavy cream.",
      "Step 4\nIn another bowl, beat the eggs, white sugar, and brown sugar together. Add the vegetable oil and vanilla extract, mixing well. Fold in the shredded carrots and crushed pineapple. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually mix the dry ingredients into the wet mixture until evenly combined. Fold in half a cup of the chopped walnuts. Spoon the batter evenly into the prepared muffin cups.",
      "Step 5\nBake for 25 minutes in the preheated oven, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on wire racks before frosting them with the cream cheese icing and sprinkling with the remaining walnuts."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]