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": "ac93747cb7404be9b4c4a32408bee50e",
    "updated": "2025-05-19T00:09:44.752Z",
    "title": "Vietnamese Fruit Cocktail (Chè Thái Recipe)",
    "subtitle": null,
    "description": "Sweet lychee bits, jackfruit slices, chewy jellies, and chilled coconut milk all on one spoon... doesn't it sound refreshing? When it comes to Chè Thái, you're not just getting a sweet soup or fruit cocktail; you're enjoying a dessert packed with flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole water chestnut, you only need half",
          "red food coloring",
          "tapioca starch",
          "water, as needed",
          "ice, as needed",
          "jackfruit",
          "lychee",
          "longan",
          "ai-yu jelly",
          "toddy palm seeds",
          "coconut, only juice and meat",
          "coconut milk"
        ]
      }
    ],
    "instructions": [
      "Drain the water from the water chestnut can. Approximately half of the water chestnuts will be sufficient for this recipe.",
      "Place the water chestnuts in a large dish and dice them into 1/4-inch chunks (the coating of the tapioca starch will make them larger).",
      "Add a few drops of red food coloring to the chopped water chestnuts and mix thoroughly. Tapioca starch becomes especially gummy if there's excess water or food coloring, so ensure the water chestnuts are well coated with tapioca starch. Place the coated water chestnuts in a colander and sift to remove any excess starch. Removing extra starch prevents the boiling water from becoming too sticky.",
      "Bring a saucepan of water to a boil over medium-high heat, filling it with about 2 inches of water. Add the water chestnuts in small batches, stirring constantly to prevent them from sticking. Once cooked, transfer the chestnuts to an ice water bath to stop the cooking process and prevent sticking. Leave them in the ice bath for at least 10 minutes.",
      "After opening all the canned fruit, save the syrup from one can in a separate container. This recipe reserves the syrup from the lychee can, as combining syrup from all cans can mix flavors. Slice the jackfruit, lychee, and toddy palm seeds into various sizes and thicknesses.",
      "Since longans are small, keep them whole as they were originally packed. In a large container, combine all the fruit.",
      "Slice the flesh off the coconut and set aside the juice. In a separate container, combine the coconut milk and the coconut juice. Start by adding about 1/2 cup of the fruit syrup to the milk mixture to sweeten it.",
      "Adjust sweetness according to your preference. Add the coconut milk mixture and the coconut meat to the large fruit container. Chill the chè Thái for a few hours before serving, or add crushed ice if serving immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]