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": "2def9124fc164e8ca005fbb2dc3acabd",
    "updated": "2025-05-11T04:54:03.361Z",
    "title": "Mango Falooda Dessert",
    "subtitle": null,
    "description": "In our home, dessert is an essential part of iftar during Ramadan. Whether it's ice cream, jelly, or fresh fruits, a sweet treat always accompanies the main meal. While I usually prepare a rose-flavored version of this dessert, the Mango Falooda is equally delightful—I truly adore mangoes. This dessert is creamy, delicate, and light, melting smoothly in your mouth.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "full-fat milk",
          "custard powder",
          "milk powder",
          "falooda powder",
          "tin of mango pulp",
          "double cream",
          "condensed milk",
          "ground cardamom"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "mango chunks",
          "pomegranate seeds",
          "chopped pistachios",
          "saffron threads"
        ]
      }
    ],
    "instructions": [
      "Set aside 150ml of the milk and pour the remaining milk into a large saucepan over low heat.",
      "Warm the milk gently until it begins to simmer; this may take up to 20 minutes.",
      "Stir occasionally to prevent the milk from sticking or burning.",
      "In a jug, combine the reserved milk with custard powder, milk powder, and falooda powder, mixing until smooth.",
      "Slowly add this mixture to the warm milk and stir continuously over low heat.",
      "You will notice the milk starting to thicken.",
      "While keeping the heat low, add the mango pulp, double cream, condensed milk, and ground cardamom, mixing thoroughly to blend all ingredients.",
      "Pour the mixture into individual dessert bowls or a large serving dish. Allow it to cool before refrigerating for 3 hours to set.",
      "Before serving, garnish with mango chunks, pomegranate seeds, chopped pistachios, and a few strands of saffron."
    ],
    "notes_ingredients": "Falooda powder acts as a setting agent and is sometimes known as agar agar or China grass.",
    "notes_instructions": "This dessert can be stored in the refrigerator for 1-2 days. It can be prepared in advance and decorated just before serving."
  }
]