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": "343b765ac7564ba0b62e014516a68282",
    "updated": "2025-04-23T00:37:41.052Z",
    "title": "Nuts and Seeds Breakfast Cookies",
    "subtitle": "Quick and Easy",
    "description": "These energy-boosting breakfast cookies are packed with wholesome ingredients for a satisfying start to your day. The combination of yogurt, cashew butter, hemp seeds, oats, and whole wheat pastry flour provides a substantial protein boost, helping to curb mid-morning hunger.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sucanat",
          "pure maple syrup",
          "plain or vanilla vegan yogurt or blended soft silken tofu",
          "natural creamy cashew butter",
          "neutral-flavored oil",
          "pure vanilla extract",
          "scant ½ teaspoon fine sea salt",
          "ginger powder or ground cinnamon",
          "freeze-dried raspberries",
          "shelled hemp seeds",
          "old-fashioned oats",
          "whole wheat pastry flour",
          "baking powder"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 350°F (180°C, or gas mark 4). Prepare a large cookie sheet by lining it with parchment paper or a silicone baking mat.",
      "In a large mixing bowl, whisk together the Sucanat, maple syrup, yogurt (or tofu), cashew butter, oil, vanilla extract, salt, and ginger powder (or cinnamon).",
      "Gently fold in the raspberries, hemp seeds, and oats.  Sift the flour and baking powder over the mixture.",
      "Mix everything thoroughly until just combined. Allow the dough to rest for 5 minutes.",
      "Using a 1/4 cup measure (approximately 60 g), scoop portions of dough onto the prepared baking sheet.  Flatten each cookie slightly, as they will not spread much during baking.  This recipe should yield about 8 cookies.",
      "Bake for 14 minutes, or until the edges turn a light golden brown.  Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.",
      "These cookies are delicious served warm or at room temperature. Store any leftovers in an airtight container for up to 2 days."
    ],
    "notes_ingredients": "• If cashew butter isn't readily available or within your budget, feel free to substitute it with your preferred nut or seed butter.\n• If freeze-dried raspberries are unavailable, you can use chopped dried cherries, cranberries, or raisins instead.",
    "notes_instructions": null
  }
]