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": "f4c4d658f0a24b19af9cb3b1e1a70101",
    "updated": "2025-04-25T20:47:39.670Z",
    "title": "Lúcuma and Algarrobina Fudge",
    "subtitle": "PALEO | VEGAN",
    "description": "This recipe transforms a classic dessert into a healthier treat using nutrient-rich ingredients.  The base is 100% cacao dark chocolate, maximizing its health benefits. Maple syrup sweetens and enhances the unique flavors of lúcuma (a fruit from the Andean valleys) and algarrobina (carob syrup). Cashew butter adds a creamy texture, protein, healthy fats, and a subtle nutty note.  For an extra boost, adaptogenic mushroom powder or ashwagandha powder can be included.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(50 g) organic extra virgin coconut oil, plus more for the pan",
          "(165 g) pure maple syrup",
          "(45 g) maple sugar (such as coombs family farm brand)",
          "(141 g) raw cashew butter",
          "(30 g) algarrobina syrup (available in latin markets and online)",
          "(177 g) paleo 100% dark chocolate chips (such as pascha brand)",
          "(30 g) lúcuma powder",
          "adaptogenic mushroom powder or ashwagandha powder (both optional but highly recommended)",
          "cacao nibs, for garnish"
        ]
      }
    ],
    "instructions": [
      "Grease a 4½ × 8½-inch silicone loaf pan with coconut oil.",
      "Fill a medium saucepan almost halfway with water. Bring to a boil over medium-high heat, then reduce to medium-low.",
      "Place the maple sugar and maple syrup in a heatproof bowl that fits over the saucepan without touching the water.",
      "Once boiling, place the bowl over the saucepan and stir until the sugar dissolves completely.",
      "Remove from heat and add the coconut oil, cashew butter, and algarrobina. Mix and heat until smooth, creamy, and well combined.",
      "Add the chocolate chips and allow them to soften.  Stir until completely melted.",
      "Incorporate the lúcuma powder and mushroom or ashwagandha powder, if using.",
      "Pour the mixture into the prepared pan, smooth the top with a spatula, and sprinkle with cacao nibs.",
      "Refrigerate until firm.",
      "Turn the fudge out onto a cutting board and cut into 16 pieces (one long vertical cut and seven crosswise cuts)."
    ],
    "notes_ingredients": null,
    "notes_instructions": "A silicone loaf pan with a steel rim is recommended for easy removal and structural support, eliminating the need for parchment paper."
  }
]