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": "05fe3943f88b44d0a95855cce9b45fd2",
    "updated": "2025-04-24T02:04:15.967Z",
    "title": "Raspberry and Chocolate Pinwheel",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the dough",
        "ingredients": [
          "all-purpose flour, plus extra for dusting",
          "cocoa powder",
          "sea salt",
          "finely grated zest of 1 unwaxed lemon",
          "granulated sugar",
          "soft vegan margarine, plus more for the pan",
          "soy milk, or other plant-based milk",
          "fresh yeast"
        ]
      },
      {
        "section": "For the custard",
        "ingredients": [
          "soy milk, or other plant-based milk",
          "granulated sugar",
          "z (75g) package of vegan vanilla custard powder"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "z (60g) vegan dark chocolate",
          "raspberries",
          "cornflour",
          "confectioner's sugar"
        ]
      },
      {
        "section": "For the decoration (optional)",
        "ingredients": [
          "vegan dark chocolate",
          "coconut oil",
          "raspberries"
        ]
      }
    ],
    "instructions": [
      "Whisk together the flour, cocoa powder, salt, lemon zest, and half of the granulated sugar in a large bowl.",
      "Incorporate the vegan margarine using your fingertips until the mixture resembles coarse crumbs.",
      "Create a well in the center of the dry ingredients.",
      "Gently warm the soy milk in a saucepan over low heat. Pour the warm milk into the well and crumble the fresh yeast into it.",
      "Sprinkle the remaining sugar over the yeast and milk mixture and lightly dust with flour.",
      "Cover the bowl and let the starter rise in a warm location for approximately 10 minutes.",
      "Stir the mixture and knead it for 10 minutes until a smooth dough forms.",
      "Cover the dough and allow it to rise in a warm place for 40 minutes.",
      "To prepare the custard, heat half of the soy milk and sugar in a saucepan over high heat until it boils.",
      "In a separate bowl, whisk the custard powder with the remaining soy milk until smooth.",
      "Once the milk boils, remove it from the heat and gradually whisk in the custard powder mixture.",
      "Return the saucepan to the heat and bring the custard to a boil again, stirring continuously.",
      "Remove the custard from the heat and let it cool, stirring occasionally to prevent a skin from forming.",
      "Grease a 9.5-inch (24cm) springform pan with vegan margarine.",
      "Roughly chop the dark chocolate for the filling.",
      "On a lightly floured surface, roll out the dough into a rectangle approximately 16 x 12 inches (40 x 30cm).",
      "Spread the cooled vanilla custard evenly over the rolled-out dough. Sprinkle the chopped chocolate and raspberries on top.",
      "Combine the cornflour and confectioner's sugar, sift the mixture over the filling.",
      "Preheat the oven to 350°F (180°C).",
      "Cut the dough into 1.5-inch (4cm) wide strips.",
      "Roll one strip into a spiral and place it in the center of the prepared pan.",
      "Arrange the remaining strips around the center spiral, creating a pinwheel pattern.",
      "Bake in the preheated oven for 40-45 minutes.",
      "If the top browns too quickly, cover it loosely with parchment paper after 15 minutes.",
      "Remove the baked pinwheel from the oven and let it cool completely on a wire rack.",
      "For the optional chocolate decoration, finely chop the remaining dark chocolate and melt it with the coconut oil in a heatproof bowl set over a pan of simmering water.",
      "Stir the melted chocolate until smooth and drizzle it over the cooled cake. Garnish with fresh raspberries."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]