In India, we use a very thin, delicate vermicelli known as seviyan to make this pudding. Since this is available only in Indian stores, I have worked out a recipe for the vermicelli that can be found in most supermarkets.
Melt the butter in a heavy saucepan over a medium-low flame and put in the vermicelli. Stay watchful now. Stir and fry the vermicelli until the pieces turn golden brown: this happens rather suddenly. Some pieces will be darker than others and that is to be expected. Pour in the hot milk and bring to a simmer. Now adjust the heat to medium-low or whatever temperature keep