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": "8cee89bdaf2947949f5fcfad629e58a8",
    "updated": "2025-04-24T00:34:37.351Z",
    "title": "New York-Style Baked Coconut & Vanilla Cheesecake with Stewed Rhubarb (Vegan)",
    "subtitle": null,
    "description": "This vegan adaptation of a classic New York-style baked cheesecake utilizes coconut-based cream cheese and a Biscoff crust for a delightful dessert. The addition of stewed rhubarb provides a tangy complement to the creamy filling.",
    "ingredients": [
      {
        "section": "For the crust",
        "ingredients": [
          "lotus biscoff biscuits (cookies)",
          "vegan \"butter\", melted",
          "coconut oil, melted"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "almond flour",
          "vegan \"cream cheese\"",
          "x 400 ml (396.893 g) can coconut milk",
          "unrefined caster (granulated) sugar",
          "plain (all-purpose) flour",
          "cornflour (cornstarch)",
          "vanilla extract"
        ]
      },
      {
        "section": "For the stewed rhubarb",
        "ingredients": [
          "rhubarb, chopped",
          "juice and zest of",
          "water",
          "agave nectar"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 170°C (340°F).",
      "Lightly grease a 23cm (9-inch) springform pan, approximately 7.5-10cm (3-4 inches) deep.",
      "Prepare the crust: Finely crush the Biscoff biscuits in a blender. Add the melted vegan butter and coconut oil, blending until combined.",
      "Press the crust mixture evenly into the bottom and up the sides of the prepared pan. Refrigerate while preparing the filling.",
      "Make the filling: In a clean blender, combine the almond flour, vegan cream cheese, and coconut milk. Blend until smooth.",
      "Add the sugar, plain flour, and cornflour. Blend until just combined.",
      "Stir in the vanilla extract.",
      "Pour the filling into the chilled crust and smooth the top.",
      "Place the springform pan in a deep baking tray filled with approximately 2.5cm (1 inch) of warm water. If using a regular cake tin, wrap the bottom tightly with foil to prevent water leakage.",
      "Bake for 1 hour on the middle oven rack.",
      "Let the cheesecake cool in the oven for 1 hour before removing it from the water bath.",
      "Wipe the bottom of the pan dry and refrigerate for at least 3 hours to set completely.",
      "Prepare the stewed rhubarb: Combine the chopped rhubarb, orange juice and zest, water, and agave nectar in a saucepan. Simmer over low heat for 8-10 minutes, or until the rhubarb is tender.",
      "Once the cheesecake is chilled, carefully remove it from the pan.",
      "Slice with a hot knife and serve with the warm stewed rhubarb, garnished with fresh mint (optional)."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]