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": "6920fa3f8d3c4b2bbe6e1c76e207ad06",
    "updated": "2025-04-23T09:59:19.741Z",
    "title": "Keto Flappers",
    "subtitle": "KETO",
    "description": "Inspired by a dish from the Colossal Cafe, these keto-friendly flappers offer a delicious twist on traditional pancakes. They're fluffy and flavorful, served with warm Brie, walnuts, and a rich walnut sauce.",
    "ingredients": [
      {
        "section": "pancakes",
        "ingredients": [
          "coconut flour, or blanched almond flour",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "baking powder",
          "fine sea salt",
          "unsweetened almond milk",
          "melted unsalted butter (or coconut oil if dairy-free)",
          "eggs (4 eggs if using almond flour), beaten",
          "apple or vanilla extract (apple tastes great with brie)",
          "coconut oil, for the pan"
        ]
      },
      {
        "section": "sauce",
        "ingredients": [
          "unsalted butter",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "unsweetened cashew milk or almond milk",
          "maple extract"
        ]
      },
      {
        "section": "toppings",
        "ingredients": [
          "raw walnut pieces",
          "brie cheese, sliced"
        ]
      }
    ],
    "instructions": [
      "1. To prepare the pancakes, combine the flour, powdered sweetener (if using), baking powder, and salt in a large bowl. In a separate bowl, whisk together the almond milk, melted butter, eggs, extract, and liquid sweetener (if using). Gently combine the wet and dry ingredients.",
      "2. Heat a lightly oiled large skillet over medium-high heat. For each pancake, pour 3 tablespoons of batter onto the hot skillet, forming a circle approximately 3½ inches in diameter. Cook for about 2 minutes per side, or until golden brown. Grease the pan as needed between batches.",
      "3. To make the sauce, have the sweetener, cashew milk, and extract ready near the stove. In a heavy-bottomed saucepan, melt the butter over high heat. Once it boils and brown flecks appear, immediately whisk in the sweetener, milk, and extract until smooth. Remove from heat.",
      "4. Plate the flappers by placing two pancakes on each dish. Top with walnuts, Brie cheese slices, and the prepared walnut sauce.",
      "5. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.  Cooled sauce can be stored in a glass jar in the refrigerator for up to 2 weeks. Reheat pancakes in a 350°F oven for 5 minutes, or until warmed through. Reheat the sauce in a saucepan over medium heat for about 3 minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]