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": "36fefcb27a6c435a9df6fc0131d735f7",
    "updated": "2025-04-22T21:45:02.060Z",
    "title": "No-Bake Vegan Protein Bars",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "amaranth",
          "vanilla or unflavored vegan protein powder",
          "maple syrup",
          "velvety salted peanut or almond butter (or sun butter)",
          "melted dark vegan chocolate"
        ]
      }
    ],
    "instructions": [
      "Line an 8x8-inch baking pan with parchment paper.",
      "Heat a large pot over medium-high heat.  The pot is ready when a drop of water sizzles and evaporates quickly.",
      "Add 2-3 tablespoons of amaranth at a time to the hot pot and immediately cover. Shake the pot gently (oven mitts are recommended) to move the grains. The amaranth should begin popping within 1-3 seconds and finish within 10 seconds. Remove from heat after 10 seconds to prevent burning.",
      "Continue popping the amaranth until you have approximately 1 1/2 cups.  As you work, transfer the popped amaranth to a small bowl to check for any burnt grains. Then, transfer the good grains to a larger bowl. Set aside.",
      "In a medium mixing bowl, combine the peanut or almond butter and maple syrup. Stir until well combined. Add the protein powder and stir.",
      "Gradually add the popped amaranth to the mixture until a loose dough forms. Be careful not to add too much amaranth, as this can make the bars dry and crumbly.",
      "Transfer the mixture to the prepared baking pan and press down to create an even layer. Cover with parchment paper or plastic wrap and use a flat-bottomed object (like a measuring cup) to firmly compress the mixture into an even layer.",
      "Freeze for 10-15 minutes, or until firm. Remove from the freezer and cut into 9 bars. Enjoy as is or drizzle with melted dark vegan chocolate.",
      "These bars soften at room temperature, so store them in the refrigerator (for up to 5 days) or the freezer."
    ],
    "notes_ingredients": "If you have a nut allergy, substitute the peanut or almond butter with sun butter.",
    "notes_instructions": null
  }
]