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": "1f609470ba2640b5b4dbcbdc5e08c4f7",
    "updated": "2025-04-22T14:41:56.410Z",
    "title": "Lemon-Pear Cupcakes",
    "subtitle": "Yields 18 cupcakes | Per serving (1 cupcake): 143 calories",
    "description": "",
    "ingredients": [
      {
        "section": "For the pear cupcakes",
        "ingredients": [
          "all-purpose flour, 195 g, 650 calories",
          "baking powder",
          "baking soda",
          "granulated sugar, 200 g, 750 calories",
          "unsweetened applesauce, 210 g, 86 calories",
          "extra-large egg, 80 calories",
          "extra-large egg yolks, 192 calories",
          "2% greek yogurt, 180 g, 135 calories",
          "fine salt",
          "finely grated lemon zest",
          "vanilla extract, 4 g, 12 calories",
          "ripe pears, peeled, cored and cut into (6.35 mm) (½ cm) slices, about 450 g, 260 calories"
        ]
      },
      {
        "section": "For the lemon meringue",
        "ingredients": [
          "egg whites at room temperature, 32 calories",
          "fine salt",
          "granulated sugar, 100 g, 375 calories",
          "vanilla extract, 2 g, 6 calories",
          "finely grated lemon zest"
        ]
      }
    ],
    "instructions": [
      "Begin by preheating your oven to 350°F (175°C). Prepare a standard muffin tin by lining it with baking cups and lightly coating them with nonstick baking spray. In a spacious mixing bowl, sift together the all-purpose flour, baking powder, and baking soda.  Add the granulated sugar to the dry ingredients and mix well.  Process the unsweetened applesauce in a blender or food processor until completely smooth, then measure out 1 cup.",
      "In a separate medium-sized bowl, whisk together the egg, egg yolks, Greek yogurt, pureed applesauce, salt, lemon zest, and vanilla extract. Gently incorporate the wet ingredients into the dry ingredients, then fold in the sliced pears. Mix until just combined, being careful not to overmix to prevent tough cupcakes.",
      "Using an ice cream scoop, evenly portion the batter into the prepared baking cups, filling each about 80% full. Bake for approximately 25 minutes, or until the cupcakes are firm and golden but not completely baked through.",
      "While the cupcakes are baking, prepare the meringue. Ensure your mixing bowl and beaters are impeccably clean and free of any grease. Using an electric mixer, beat the room-temperature egg whites on medium-high speed until foamy. Add the salt and continue beating until soft peaks form. Gradually add the granulated sugar, a little at a time, beating continuously until the meringue holds stiff, glossy peaks. Gently fold in the vanilla extract and lemon zest until just combined. Transfer the prepared meringue to a pastry bag fitted with a small open-star tip.",
      "Remove the partially baked cupcakes from the oven. Pipe 4-6 meringue starbursts around the perimeter of each warm cupcake, then add a final starburst in the center. Return the cupcakes to the oven and bake for an additional 5 minutes.  Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Store leftover cupcakes in an airtight container in the refrigerator for up to 2 days."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]