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": "44735d4dbc9244f38f45ac77120be14b",
    "updated": "2025-04-25T20:10:21.604Z",
    "title": "Blackberry Muffins",
    "subtitle": "AIP, PALEO, VEGAN",
    "description": "My family loves enjoying fresh berries, especially during the summer blackberry season.  These berries are not only delicious but also packed with antioxidants and low in sugar. To ensure I had enough for this recipe, I stashed some away.  The result? Six delightful, soft, and fluffy blackberry muffins, perfect as a snack or part of a lunch.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(240 g) coconut milk or canned organic coconut milk without guar gum (such as native forest's simple)",
          "apple cider vinegar",
          "plus 2½ tablespoons (150 g) coconut sugar",
          "(125 g) extra virgin olive oil",
          "plus 1 tablespoon (105 g) unsweetened applesauce",
          "pure vanilla extract",
          "plus 2½ tablespoons (134 g) cassava flour",
          "plus 2 tablespoons (70 g) sifted tigernut flour",
          "plus 1 tablespoon (50 g) arrowroot flour (also known as starch or powder)",
          "homemade baking powder",
          "baking soda",
          "(65 g) unsweetened shredded coconut (such as let's do organic brand)",
          "(150 g) fresh or frozen blackberries"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 350°F (175°C). Line a large muffin tin with 6 baking cup liners.",
      "In a large bowl, combine the coconut milk and apple cider vinegar. Allow the mixture to sit for about 10 minutes until it thickens, resembling buttermilk.  Then, stir in the coconut sugar until dissolved.",
      "Gently incorporate the olive oil, applesauce, and vanilla extract, being careful not to overmix.",
      "In a separate medium bowl, whisk together the cassava flour, tigernut flour, arrowroot flour, baking powder, and baking soda.",
      "Sift the dry ingredients into the wet ingredients, folding them in gently until just combined.  Add the shredded coconut and blackberries, mixing carefully.",
      "Distribute the batter evenly among the prepared muffin cups.",
      "Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with only a little blackberry juice.",
      "Let the muffin tin cool on a wire rack for about 15 minutes before removing the muffins from the tin to cool completely.",
      "Enjoy the muffins fresh or store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]