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": "29971224f30a45689b8f3375bb3f9d19",
    "updated": "2025-04-20T22:31:00.491Z",
    "title": "Golden Milk Pancakes",
    "subtitle": "PALEO | VEGETARIAN",
    "description": "Golden milk, a traditional Ayurvedic drink, boasts significant anti-inflammatory benefits.  When anyone in my family feels unwell, particularly with respiratory issues, I often prepare golden milk. However, its distinct flavor can be challenging for some palates, so I've developed creative ways to incorporate its healthful properties into other dishes. These pancakes are a successful example, offering a delightful and nutritious breakfast option.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(60 g) cashew flour",
          "(60 g) superfine blanched almond flour (such as bob's red mill brand)",
          "(50 g) unsweetened shredded coconut (such as let's do organic brand)",
          "homemade baking powder",
          "baking soda",
          "% teaspoon apple cider vinegar",
          "ground turmeric",
          "ground cinnamon",
          "freshly ground black pepper",
          "(83 g) coconut cream without guar gum (such as let's do organic), solid part only",
          "eggs, at room temperature",
          "(45 g) small-diced banana",
          "pure maple syrup",
          "organic extra virgin coconut oil, as needed to cook the pancakes",
          "honey, for drizzling",
          "fresh berries, such as strawberries, blueberries, or raspberries, for serving"
        ]
      }
    ],
    "instructions": [
      "In a high-powered blender, thoroughly combine the cashew flour, almond flour, shredded coconut, baking powder, baking soda, vinegar, turmeric, cinnamon, pepper, coconut cream, eggs, banana, and maple syrup. Blend until the mixture is completely smooth and free of any lumps.",
      "Heat a large cast-iron skillet or griddle over medium heat.  Melt approximately 1 teaspoon of coconut oil. Pour or scoop ¼-cup portions of batter onto the hot surface, ensuring adequate space between each pancake. Cook for about a minute, or until the underside is light brown and firm enough to flip. Turn the pancakes over and cook for another minute, or until golden brown in spots and cooked through.",
      "Continue cooking the remaining batter, adding more coconut oil to the pan as needed to prevent sticking.",
      "Serve the pancakes drizzled with honey and accompanied by fresh berries. For freezing, allow the pancakes to cool completely before storing them in freezer-safe bags or containers for up to 4 months."
    ],
    "notes_ingredients": "",
    "notes_instructions": null
  }
]