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": "11ec9539237b43199857301902dc65a4",
    "updated": "2025-04-23T00:19:56.819Z",
    "title": "Cacao-Dusted Almonds",
    "subtitle": "Quick and Easy, Potentially Soy-Free and Gluten-Free",
    "description": "Roasted almonds are delicious on their own, but sometimes a touch of extra flavor is just what's needed.  Finely ground cacao nibs add a rich, deep flavor that's difficult to achieve with other cocoa products.  A dash of espresso powder, though optional, elevates the flavor profile further.  While the almonds look visually appealing with a dusting of powdered sugar, they're equally enjoyable without it.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cacao nibs",
          "light brown sugar",
          "instant espresso powder,",
          "kosher salt",
          "cornstarch",
          "warm water",
          "pure maple syrup",
          "pure vanilla extract",
          "roasted whole almonds",
          "powdered sugar, optional"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 325°F (170°C, or gas mark 3). Prepare a large rimmed baking sheet lined with parchment paper.",
      "Combine cacao nibs, sugar, espresso powder (if using), and salt in a coffee grinder. Grind in batches if necessary until a fine powder is formed.",
      "In a large bowl, whisk together cornstarch and warm water until smooth. Stir in maple syrup and vanilla extract. Add the almonds and fold until evenly coated.",
      "Add the ground cacao mixture to the almonds and fold until they are thoroughly coated.",
      "Spread the almonds in a single layer on the prepared baking sheet. Bake for 10 minutes. Remove from the oven and stir gently. Bake for another 5 minutes, or until the coating appears mostly dry. Watch carefully to prevent burning.",
      "Let the almonds cool completely on the baking sheet; the coating will harden as they cool.  Once cooled, transfer the almonds to a bowl or resealable bag. If desired, add powdered sugar and shake to coat. Store in an airtight container in the refrigerator for up to 2 weeks."
    ],
    "notes_ingredients": null,
    "notes_instructions": "To roast almonds, heat a nonstick pan over medium-high heat. Add raw almonds and stir constantly for approximately 7 minutes, until fragrant. Turn off the heat but keep the pan on the stove, stirring for another 2 minutes. Transfer the almonds to a metal colander to cool evenly."
  }
]