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": "93ddc28270bc4fcdbd7d45a991ce9f1f",
    "updated": "2025-04-23T01:14:41.383Z",
    "title": "Seed and Nut Ice Cream",
    "subtitle": "Gluten-Free Option",
    "description": "This protein-packed ice cream is a delightful treat, perfect for after a meal or as a satisfying snack. You won't be able to resist!",
    "ingredients": [
      {
        "section": "FOR THE NUTS",
        "ingredients": [
          "pure maple syrup",
          "ground cinnamon",
          "ground nutmeg",
          "fine sea salt",
          "walnut or pecan halves"
        ]
      },
      {
        "section": "FOR THE ICE CREAM",
        "ingredients": [
          "tahini",
          "natural creamy cashew or peanut butter",
          "soft silken tofu, or or vanilla vegan yogurt",
          "plus 2 tablespoons (200 g) or pure",
          "full-fat coconut milk",
          "ginger powder",
          "ground cinnamon",
          "pure vanilla extract"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 325°F (170°C, or gas mark 3).",
      "In a medium bowl, whisk together the maple syrup, cinnamon, nutmeg, and salt.",
      "Add the walnut or pecan halves to the bowl and stir until evenly coated.",
      "Spread the nuts in a single layer on a parchment-lined baking sheet.",
      "Bake for 8 minutes, then stir and continue baking for another 4 to 6 minutes, until toasted and dry. Watch carefully to prevent burning.",
      "Remove the baking sheet from the oven and allow the nuts to cool completely. Once cooled, coarsely chop them and set aside.",
      "Ensure the container of your ice cream maker has been frozen for at least 24 hours.",
      "Combine all the ice cream ingredients in a blender and blend until completely smooth.",
      "Taste the mixture and add more sweetener, 1 tablespoon at a time, if desired. Blend again after each adjustment.",
      "Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.",
      "In the last 5 minutes of churning, add the chopped nuts.",
      "Transfer the ice cream to a container and freeze for 2 hours to allow it to firm up.",
      "For easier scooping, let the ice cream sit at room temperature for about 15 minutes before serving.  After several hours in the freezer, it will likely be quite hard."
    ],
    "notes_ingredients": [
      "For a softer consistency, add 2 tablespoons (30 ml) of dark rum and 1/4 teaspoon xanthan gum to the blender along with the other ingredients.",
      "Maple syrup is less sweet than agave nectar, so you may need to use more depending on your preference.",
      "Before churning, taste the ice cream base and adjust the syrup or nectar as needed.",
      "If you don't like tahini, you can substitute another seed or nut butter."
    ],
    "notes_instructions": []
  }
]