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": "5fe17c5acd54482f9dbf3baf6c916c97",
    "updated": "2025-04-23T20:51:50.647Z",
    "title": "Rhubarb, Cardamom, and Oat Tart",
    "subtitle": "Nut-Free, Vegetarian",
    "description": "This rhubarb, cardamom, and oat tart offers a delightful combination of textures and flavors. The oat-based crust provides a pleasant base for the sweet and slightly tart rhubarb filling. It's reminiscent of a delicious fruit and grain bar, but in dessert form.",
    "ingredients": [
      {
        "section": "FOR THE RHUBARB JAM",
        "ingredients": [
          "rhubarb, cut into ½-inch-thick slices (fresh or frozen)",
          "granulated sugar",
          "vanilla extract"
        ]
      },
      {
        "section": "FOR THE TART",
        "ingredients": [
          "salted butter, at room temperature and cut into a few pieces, plus more for preparing the pan",
          "rolled oats",
          "all-purpose flour",
          "granulated sugar",
          "packed light brown sugar",
          "ground cardamom",
          "baking soda",
          "egg",
          "whipped cream, for serving"
        ]
      }
    ],
    "instructions": [
      "TO MAKE THE JAM",
      "In a medium saucepan over medium heat, combine the rhubarb, granulated sugar, and vanilla extract.",
      "Simmer for 20 to 30 minutes, stirring frequently, until the rhubarb releases its juices and thickens to a spreadable consistency. Some texture is acceptable.",
      "Remove from heat and set aside.",
      "TO MAKE THE TART",
      "1. Preheat oven to 400°F. Grease a 10-inch cake or tart pan (preferably with a removable base) with butter.",
      "2. Briefly pulse the oats in a food processor to break them down slightly.",
      "3. Add the flour, granulated sugar, brown sugar, cardamom, and baking soda. Pulse to combine.",
      "4. Add the butter and process, occasionally stopping to push the butter down into the mixture with a spoon or spatula.",
      "5. Add the egg and process just until incorporated. Transfer approximately three-fourths of the dough to the prepared pan. Press the dough evenly across the bottom and slightly up the sides, ensuring the bottom rim isn't too thick.",
      "6. Evenly spread the rhubarb jam over the crust.",
      "7. Crumble the remaining dough over the jam.",
      "8. Bake for approximately 25 minutes, or until golden brown. Let cool in the pan before serving with whipped cream."
    ],
    "notes_ingredients": "If fresh rhubarb isn't available, frozen rhubarb can be substituted.",
    "notes_instructions": null
  }
]