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": "59af2ff5aa0340e08e9f1298f7ba1dc0",
    "updated": "2025-04-25T14:22:34.828Z",
    "title": "Buckwheat maple crackers",
    "subtitle": "",
    "description": "These crackers evoke memories of my childhood journey to New Hampshire, where I first encountered delightful confections made from pure maple sugar. Here, I blend that same melt-in-your-mouth quality with buckwheat. Despite its misleading name, buckwheat is not related to wheat; it is derived from seeds known as groats. Buckwheat flour is an excellent source of fiber and protein. These crackers are prepared similarly to cookies.",
    "ingredients": [
      {
        "section": "Pour la recette",
        "ingredients": [
          "(about 1 cup) basic flour blend",
          "(about ½ cup) buckwheat flour",
          "xanthan gum",
          "(42 g) maple sugar",
          "salt",
          "cold shortening",
          "(60 ml) cold pure maple syrup",
          "up to 2 tablespoons cold water, as needed"
        ]
      }
    ],
    "instructions": [
      "In a large mixing bowl, combine the flours, xanthan gum, maple sugar, and salt.",
      "Cut the cold shortening into tablespoon-sized pieces and distribute them over the flour mixture.",
      "Using a pastry cutter or pastry fork, blend the shortening into the flour until the mixture becomes crumbly, which should take about 3 to 4 minutes.",
      "Incorporate the maple syrup into the dough using the pastry cutter. If necessary, add up to 2 tablespoons of cold water, one-half tablespoon at a time, until the dough forms.",
      "Shape the dough into a flattened rectangle. Wrap it in plastic and refrigerate for at least one hour. The dough can be stored in the refrigerator for up to 2 weeks.",
      "When you're ready to bake the crackers, preheat the oven to 375°F (190°C).",
      "Roll out the dough between two sheets of parchment paper using a rolling pin, extending it to within 1 inch (2.5 cm) of the edges.",
      "Carefully peel back the top layer of parchment and transfer the bottom layer (with the dough) onto the baking sheet. If any dough breaks off, simply press it back together with your fingers.",
      "Using a sharp knife or pizza cutter, score the dough to create cracker shapes while keeping them connected.",
      "Bake for 15 to 16 minutes or until the crackers are lightly browned. Allow them to cool before breaking them apart. Store at room temperature for up to 3 days.",
      "For crackers that won’t be consumed within a few days, they can be frozen in an airtight container for up to 6 months. Bring them to room temperature before serving. Cracker dough (prepared through step 5) can also be frozen for up to 6 months; thaw it in the refrigerator before proceeding to step 6."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]