Kacang putih, which translates to "white nuts" in English, is a popular traditional snack in Malaysia. The origins of kacang putih can be traced back to India, where a similar snack called "chanachur" is popular. The snack was introduced to Malaysia by Indian immigrants, who started selling it in small roadside stalls.

Kacang putih is typically made from a variety of nuts and seeds, such as chickpeas, peanuts, green peas, and lentils, which are fried in oil and seasoned with various spices like chili powder, cumin, and turmeric. The result is a crunchy, savory snack that is perfect for munching on while on the go.

Kacang putih is not only popular among the Indian Muslim community but also enjoyed by Malays, Chinese, and other ethnic groups in Malaysia. Malaysians have incorporated the snack into various cultural celebrations, such as weddings, festivals, and other special occasions. For example, during the Malay wedding ceremony, kacang putih is often served to guests as a traditional snack.

In addition, kacang putih has also become a popular souvenir for tourists visiting Malaysia, who can purchase the snack in various packaging and flavors to take back home. The snack has become a representation of Malaysia's diverse and flavorful culinary heritage and is often seen as a symbol of the country's warm hospitality and welcoming nature.

In summary, kacang putih has become an integral part of Malaysia's culinary heritage and culture, reflecting the country's multi-ethnic society and diversity. It is a beloved snack that has been enjoyed by Malaysians for generations and has become a symbol of the country's hospitality and warm nature.