For the Dough : Using an electric mixer (or by hand), beat the butter, jaggery and sugar till creamy. In a separate bowl, stir together both the flours, wheat germ, baking soda and salt. Add this to the butter-sugar mixture blending well. Cover the dough in plastic wrap and refrigerate till next day at least 1 hour).

For the Filling : Chop the dates and walnuts finely in a food processor. It should be crumbly in texture. Put in a pan with the sugar, water, lemon juice and peel and cook over medium heat, stirring occasionally, till thick. This should take about 5 minutes. Allow to cool. Divide into 6 portions.

Putting it all together : Divide the dough into 2 portions. Work with one and keep the other in the fridge. Roll out the dough, using flour to prevent it from sticking, into a rectangle of about 7 by 12 inches. (This is what my rectangle measured.) Use a ruler to neaten the sides of the rectangle. Cut this rectangle into 3 strips widthwise. In the centre of each strip spread the date filling lengthwise. Using a spatula or knife fold the sides over the filling so they overlap slightly. Press down lightly. Repeat this with the second portion of dough.

Now you would have 6 long tubular rolls with date filling. Cut each roll into 2 halves. Now there would be 12 shorter rolls. Place these, joined sided facing down, on a greased sheet and bake at 190 C/ 375 F for about 20 minutes or till they brown. Cool on a rack for 10 minutes. Then cut each bar in to 3 or 4 pieces. I cut them into 3. Allow to cool completely and store.