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": "8449e55dc4504b41806a18f2cf37726b",
    "updated": "2025-04-23T10:15:09.529Z",
    "title": "Malted Milk Ball Bûche de Noël",
    "subtitle": "Keto Option",
    "description": "",
    "ingredients": [
      {
        "section": "Vanilla Malted Milk Layer",
        "ingredients": [
          "unsweetened cashew milk",
          "plus 1 teaspoon unflavored gelatin",
          "packages cream cheese (kite hill brand cream cheese style spread if dairy-free), softened",
          "heavy cream (or full-fat coconut milk if dairy-free)",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "plus 2 tablespoons maca powder, or more to taste",
          "seeds scraped from 2 vanilla beans (about 8 inches long), or vanilla extract"
        ]
      },
      {
        "section": "Chocolate Malted Milk Layer",
        "ingredients": [
          "% batch vanilla malted milk layer (reserved from above)",
          "unsweetened cocoa powder, or more to taste"
        ]
      },
      {
        "section": "Ganache",
        "ingredients": [
          "heavy cream (or full-fat coconut milk if dairy-free)",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "unsweetened chocolate, finely chopped",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract",
          "fine sea salt"
        ]
      },
      {
        "section": "For Garnish (Optional)",
        "ingredients": [
          "toasted crushed almonds"
        ]
      }
    ],
    "instructions": [
      "Prepare a silicone bûche mold or a 9x5-inch loaf pan lined with parchment paper, leaving an overhang.",
      "For the vanilla layer, combine cashew milk and gelatin in a saucepan over medium-high heat, whisking until the gelatin dissolves. Remove from heat and transfer to a large bowl. Incorporate the cream cheese, heavy cream, sweetener, and maca powder, mixing thoroughly with a hand mixer. Add the vanilla and beat until smooth. Adjust maca powder and sweetener to taste.",
      "Pour half of the mixture into the prepared mold. Freeze for approximately 2 hours, or until set.",
      "For the chocolate layer, blend cocoa powder into the remaining vanilla batter using a hand mixer. Adjust cocoa powder to taste. Once the vanilla layer is firm, carefully spread the chocolate mixture on top. Return to the freezer for about 3 hours, or until fully set.",
      "Shortly before serving, prepare the ganache. In a saucepan, simmer the cream and sweetener over medium heat. Remove from heat and add the chopped chocolate, vanilla, and salt. Let stand for 3 minutes before stirring until smooth.",
      "To serve, unmold the bûche onto a serving platter. Carefully peel away the mold. If using a loaf pan, let the bûche thaw slightly before lifting it out with the parchment paper overhang and inverting it onto a platter. Drizzle with ganache and garnish with crushed almonds, if desired.",
      "Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Thaw before serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": "This recipe creates an elegant dessert. The bûche mold simplifies presentation. A helpful tip: ensure adequate lighting when unmolding to avoid accidents."
  }
]