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": "ac8159412f3d41f480efe549268d72b0",
    "updated": "2025-04-25T14:35:04.626Z",
    "title": "Strawberry thumbprint cookies",
    "subtitle": "Makes about 23 cookies",
    "description": "These delightful cookies blend two different flour types to achieve the perfect texture. You can fill them with Strawberry Jam or your preferred flavor. Involve the kids in the fun; a child's thumb is perfectly sized to create the thumbprint impression.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "(about 1 cup) pastry flour blend",
          "(about ½ cup) basic flour blend",
          "xanthan gum",
          "baking powder",
          "salt",
          "(110 g) organic cane sugar",
          "shortening, softened",
          "flaxseed egg",
          "vanilla extract",
          "(61 g) strawberry jam"
        ]
      }
    ],
    "instructions": [
      "In a medium bowl, combine the flours, xanthan gum, baking powder, and salt.",
      "In a separate large bowl, cream the sugar and shortening together using a mixer on medium speed for 5 minutes, scraping the sides of the bowl as necessary until the mixture is light and fluffy.",
      "Add the flaxseed egg and vanilla extract, mixing for another minute on medium speed.",
      "Gradually add the dry ingredients to the wet mixture, blending on medium speed for about 2 minutes until the batter is thick. Carefully wrap the dough in plastic and chill it for one hour. Cookie dough can be stored in the fridge for up to 2 weeks.",
      "When ready to bake, preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.",
      "Shape the dough into balls, approximately 1 inch (3 cm) in diameter, using your hands.",
      "Arrange the cookies on the prepared baking sheets with enough space between them and gently flatten each one. Use your finger, thumb, or the back of a small spoon to create a small indentation in the center of each cookie.",
      "Spoon 1/4 teaspoon of jam into the well of each cookie.",
      "Bake each baking sheet in the center of the oven for 15 to 16 minutes, or until the jam is bubbly and the cookie edges turn golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Store in an airtight container at room temperature for up to 3 days.",
      "Baked cookies can be frozen in an airtight container for up to 3 months; allow them to thaw at room temperature. Cookie dough (prepared through step 4) can be frozen for up to 6 months; thaw the dough in the refrigerator before shaping into cookies, filling with jam, and baking."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]