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": "112f23dbf58b4c3d907eb04af932d155",
    "updated": "2025-04-24T02:08:03.539Z",
    "title": "Redcurrant and Coconut Turnovers",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the pockets",
        "ingredients": [
          "white spelt flour, plus extra for dusting",
          "granulated sugar",
          "baking powder",
          "baking soda",
          "dried coconut",
          "sea salt",
          "soy milk, or other plant-based milk",
          "lemon juice",
          "redcurrants",
          "finely grated zest of 1 unwaxed lemon",
          "soft vegan margarine"
        ]
      },
      {
        "section": "For the glaze (optional)",
        "ingredients": [
          "redcurrants",
          "powdered sugar",
          "dried coconut or coconut flakes, for sprinkling"
        ]
      }
    ],
    "instructions": [
      "Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, dried coconut, and salt.",
      "In a separate small bowl, combine the soy milk and lemon juice. Allow this mixture to sit for 5 minutes.",
      "While the milk mixture rests, carefully remove the stalks from the redcurrants.",
      "Add the lemon zest to the milk and juice mixture.  Pour this liquid mixture into the dry ingredients, adding the vegan margarine as well. Knead all ingredients together until a smooth dough forms.",
      "Lightly flour your work surface and roll out the dough into a large rectangle, approximately 12 x 11 inches (30 x 28cm). Evenly distribute the redcurrants over one half of the dough rectangle. Fold the other half of the dough over the redcurrants, firmly pressing the edges to seal.",
      "Cut the filled pastry rectangle into 5 equal-sized triangles. Ensure the edges of each triangle are well sealed.",
      "Place the turnovers on the prepared baking sheet. Bake in the preheated oven for about 15 minutes, or until the tops are a light golden brown. Once baked, transfer the turnovers to a wire rack to cool.",
      "To prepare the optional glaze, combine the redcurrants and 1 tablespoon of water in a small saucepan. Cook over medium heat until the berries burst open.  Strain the cooked redcurrants through a fine-mesh sieve to remove the skins and seeds.",
      "In a small bowl, sift the powdered sugar. Gradually whisk in the strained redcurrant juice until a smooth glaze forms. Brush this glaze over the cooled turnovers and sprinkle with dried coconut or coconut flakes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]