Vermicelli clumps every time I make sevai kheer

My sevai kheer keeps ending up as one soft mass instead of separate strands. I dry roast the vermicelli until it colours, then add hot milk, and within a few minutes the strands stick together and swell past what I want. Reducing the milk did not help. I suspect I am roasting unevenly, so some strands go in already softened. How are you roasting yours, and do you add the vermicelli to milk at a full boil or something gentler?

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