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": "aba71a9c802244ff8009eb425ffb985a",
    "updated": "2025-05-10T09:36:00.819Z",
    "title": "Rhubarb & Custard Blondies",
    "subtitle": null,
    "description": "Rhubarb and custard is a classic flavor combination—whether you recall those nostalgic boiled sweets or simply enjoy stewed rhubarb served with fresh custard. The sweet tartness of the rhubarb pairs wonderfully with the creamy flavor of custard. Incorporate these delightful tastes into a blondie traybake, and you'll have a treat that's sure to become a favorite!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "rhubarb",
          "white granulated sugar",
          "water",
          "unsalted butter, melted",
          "eggs",
          "plain flour",
          "custard powder",
          "white chocolate chips or chunks",
          "custard"
        ]
      }
    ],
    "instructions": [
      "Chop the rhubarb into pieces and place it in a pan with 50g of the sugar and the water.",
      "Cook over medium heat, stirring occasionally, for about 5 minutes or until the rhubarb softens.",
      "Set aside to cool.",
      "Preheat the oven to 180°C (160°C fan) and line a 23cm square tin with parchment paper.",
      "In a large bowl, combine the melted unsalted butter and the remaining 250g sugar, beating until smooth.",
      "Add the eggs and beat until fully incorporated, then mix in the plain flour and custard powder until combined.",
      "Fold in the white chocolate chips or chunks.",
      "Pour the batter into the prepared tin and spread evenly.",
      "Spoon dollops of the rhubarb mixture and custard on top, then gently swirl through with a skewer or knife.",
      "Bake for 30-35 minutes, until there is a slight wobble in the center.",
      "Allow the blondies to cool completely in the tin before slicing into 16 squares."
    ],
    "notes_ingredients": "You may use fresh or canned rhubarb depending on the season—if using canned rhubarb, substitute the 2 tbsp water with the syrup from the tin. Ready-made custard works well, or you can prepare custard from custard powder. The white chocolate chips or chunks can be omitted or substituted with another type of chocolate if preferred. The rhubarb can also be replaced with other fruits such as cherries, blackberries, or apples.",
    "notes_instructions": null
  }
]