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": "33a432406a314cd7a6a82b12f0b4ceda",
    "updated": "2025-05-07T22:44:04.737Z",
    "title": "Sausage Balls with Mustard Cream Sauce",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "really good-quality butcher's sausages",
          "beef stock",
          "double cream",
          "dijon mustard",
          "salt and pepper",
          "few snipped chives (optional)."
        ]
      }
    ],
    "instructions": [
      "Remove the casings from 450g of high-quality butcher's sausages.",
      "Shape the sausage meat into approximately 24 balls, slightly smaller than a golf ball.",
      "Heat a little oil in a non-stick frying pan over medium heat and cook the sausage balls until they are browned on all sides.",
      "Discard any excess fat and pour in 500ml of beef stock.",
      "Bring to a boil, then allow the stock to reduce slightly. Stir in 250ml of double cream and 1 tablespoon of Dijon mustard.",
      "Season with salt and pepper, and let the sauce simmer for 15-20 minutes.",
      "Transfer the sausage balls to warm serving dishes. Increase the heat under the sauce and allow it to reduce slightly. The sauce will remain thin.",
      "Pour the sauce over the sausage balls and serve with a fork and spoon to enjoy the sauce.",
      "Optionally, sprinkle with a few snipped chives before serving."
    ],
    "notes_ingredients": [
      "Choose high-quality sausages, ideally with parsley and pepper for extra flavour.",
      "Enhance the seasoning by adding chopped thyme, crushed garlic, black pepper, or grated Parmesan if you prefer.",
      "Use good-quality prepared stock, available in sachets or tubs from supermarkets or butchers.",
      "Incorporate chopped dill into both the meatballs and the sauce for additional flavor.",
      "For a tangier twist, substitute crème fraîche for the cream, or omit the cream altogether and use only stock for a lighter option.",
      "For a milder flavor, substitute chicken stock for beef stock.",
      "Instead of using pre-seasoned sausages, you can season plain sausage meat with juniper, thyme, garlic, cumin, or ground cardamom."
    ],
    "notes_instructions": [
      "Recipe serves 2-3 people. This is one of my favourite meatball recipes."
    ]
  }
]