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": "6928ae677cca4bddba317a8fc98436d5",
    "updated": "2025-04-23T00:58:14.219Z",
    "title": "Peanut Berry Muffins",
    "subtitle": "These delightful peanut butter muffins are moderately sweetened, allowing you to enjoy them with extra jam.  Complement the muffin's berry flavor with a matching jam, or be adventurous and try a different one!",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "nonstick cooking spray, if needed",
          "natural creamy or crunchy peanut butter",
          "plain or vanilla vegan milk",
          "sucanat",
          "blended soft silken tofu, or plain or vanilla vegan yogurt",
          "pure vanilla extract",
          "whole wheat pastry flour",
          "baking powder",
          "fine sea salt",
          "freeze-dried raspberries or blueberries",
          "all-natural raspberry or blueberry jam, for serving"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F (180°C, or gas mark 4).",
      "Line a standard muffin pan with paper liners, or lightly coat it with cooking spray if using more berries.",
      "In a large bowl, whisk together the peanut butter, vegan milk, Sucanat, tofu (or yogurt), and vanilla extract until combined.",
      "Sift the flour, baking powder, and salt over the wet ingredients.",
      "Carefully incorporate the dry ingredients into the wet ingredients, avoiding overmixing.",
      "Gently fold in the berries.",
      "Fill each muffin cup about three-quarters full. Fill generously if using paper liners, slightly less if not.",
      "Bake for 22 minutes, or until a toothpick inserted into the center comes out clean.",
      "Let the muffins cool on a wire rack for approximately 15 minutes before serving.",
      "These muffins are best enjoyed warm and freshly baked, optionally with jam.",
      "Store leftover muffins in an airtight container at room temperature for up to 2 days."
    ],
    "notes_ingredients": [
      "For a larger quantity of berries (30 g instead of 23 g), skip the paper liners and coat the pan with nonstick cooking spray to maintain a yield of 12 muffins.",
      "If freeze-dried fruit is unavailable, substitute 1/2 cup (65 g) of fresh raspberries or 1/2 cup (74 g) of fresh blueberries."
    ],
    "notes_instructions": null
  }
]