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": "5facdecc5bdb4e07a856898e3ceba78e",
    "updated": "2025-05-11T13:00:56.534Z",
    "title": "Chinese Egg Custard Tart",
    "subtitle": "These egg tarts are commonly served at the start of a meal alongside Chinese tea as you place your order. They are twice as sweet as British egg tarts and so delicious you'll find yourself reaching for seconds and thirds.",
    "description": null,
    "ingredients": [
      {
        "section": "For the pastry",
        "ingredients": [
          "plain (all-purpose) flour",
          "icing (confectioner's) sugar",
          "salted butter, chilled and grated",
          "lard, chilled and grated",
          "egg, beaten",
          "vanilla extract"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "caster (superfine) sugar",
          "hot water",
          "eggs",
          "evaporated milk",
          "vanilla extract"
        ]
      }
    ],
    "instructions": [
      "Sift the flour and icing sugar into a large mixing bowl.",
      "Add the butter and lard, then gently rub into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs.",
      "Mix in the beaten egg and vanilla extract with a table knife, drawing the mixture together to form a ball.",
      "Cover with cling film and chill in the refrigerator for 30 minutes.",
      "Preheat the oven to 200°C (400°F).",
      "Prepare the custard filling by dissolving the sugar in the hot water.",
      "In a large bowl, whisk the eggs with evaporated milk, then add the sugared water and vanilla extract, mixing thoroughly.",
      "Strain the mixture through a fine sieve into a jug to remove any foam.",
      "Set aside.",
      "On a lightly floured surface, roll out the dough to about 5mm (1/4in) thickness, handling it as little as possible. Cut out 12 discs slightly larger than the muffin tray holes.",
      "Press the pastry discs lightly into each hole, starting from the base and up the sides, to form even tart shells.",
      "Carefully fill each tart shell with the egg mixture without overfilling.",
      "Place the tarts on the middle rack of the preheated oven and bake for 10-15 minutes, until the edges start to turn light golden.",
      "Lower the oven temperature to 150°C (300°F) and bake for an additional 10-15 minutes, until the custard is fully set."
    ],
    "notes_ingredients": null,
    "notes_instructions": "These tarts are best enjoyed warm but can be refrigerated and kept for a day or two if needed."
  }
]