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": "dc3b40cbd7c347ba972aaf9317780e8d",
    "updated": "2025-04-25T19:26:58.876Z",
    "title": "Bumbleberry Pie with an All-Butter Crust",
    "subtitle": null,
    "description": "Creating homemade dough is incredibly satisfying. This recipe uses a simple, no-chill method that makes it surprisingly easy. The crust has a delightful, slightly nutty flavor thanks to the blend of grains.  A quick reminder: a bumbleberry isn't a single berry, but a mix, so you won't find it labeled as such at the grocery store.",
    "ingredients": [
      {
        "section": "For the All-Butter Crust",
        "ingredients": [
          "brown rice flour",
          "chickpea flour",
          "dark buckwheat flour, plus more for rolling",
          "xanthan gum",
          "sea salt",
          "unsalted butter, cold and cut into cubes",
          "4 tablespoons ice water",
          "milk, for brushing",
          "evaporated cane sugar or coconut sugar"
        ]
      },
      {
        "section": "For the Bumbleberry Filling",
        "ingredients": [
          "fresh or frozen mixed berries (i like a raspberry, blackberry, and blueberry mixture)",
          "honey",
          "balsamic vinegar",
          "water",
          "arrowroot flour"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "vanilla ice cream"
        ]
      }
    ],
    "instructions": [
      "Prepare the All-Butter Crust: Preheat your oven to 375°F.",
      "Combine the flours, xanthan gum, and salt in a food processor.",
      "Pulse in the butter until the mixture resembles coarse crumbs.",
      "Gradually add the ice water, one tablespoon at a time, until the dough comes together without becoming overly wet.",
      "Lightly flour a clean surface and rolling pin. Place the dough on the floured surface (no chilling necessary), form it into a disk, and roll it out to a ¼-inch thickness, adding more flour as needed.",
      "Using a round cookie cutter or the rim of a glass, cut out circles of dough (approximately 10 rounds). Arrange the rounds on a baking sheet with a raised edge, leaving about an inch between them.",
      "Bake for 15-20 minutes, or until the crusts are puffed up and lightly golden.",
      "Leave the crusts to cool on the baking sheet until ready to serve.",
      "Prepare the Bumbleberry Filling: Combine the berries, honey, and balsamic vinegar in a large pot.",
      "Cook over medium-high heat until the berries release their juices.",
      "Reduce the heat to low, partially cover the pot, and simmer for 5 minutes.",
      "In a separate small bowl, whisk together the water and arrowroot flour. Add this mixture to the berries and cook for another minute, stirring continuously, until the filling becomes thick and glossy.",
      "Assemble and Serve: Place a generous scoop (or two) of vanilla ice cream in each bowl. Spoon the warm bumbleberry filling over the ice cream and top with a few of the baked pastry rounds.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "MAKE AHEAD:\nAll-Butter Crust: Can be stored for 2 days at room temperature or frozen (unbaked) for up to 1 month.\nBumbleberry Filling: Can be refrigerated for up to 4 days."
  }
]