Pre-heat the oven to 350o. Cover 2 large cookie sheets with parchment paper. Set aside. In a bowl, stir together the flour, oats, desiccated coconut, baking soda, chopped almonds. Make a well in the center and set aside.In another bowl, beat together jaggery, egg, vanilla, salt using a hand whisk. When it will be well blended, pour into the well in the flour mixture and mix well with spatula. Fold in the chopped dates.Using 1tbsp of dough for each cookie, spoon the dough 2 inches apart onto the prepared sheets.Line cookie sheet with parchment paper. In a food processor, blend the oats until they resemble coarse flour. Transfer to a large bowl. Sift the whole wheat flour; cardamom powder & baking powder. Stir in lemon zest and salt. In a separate bowl, blend the butter and beans until creamy. Add jaggery, egg and vanilla essence until combined. This can be done in a food processor too. Add the bean mixture to spiced oats & flour mixture. Stir just until combined. Fold in the raisins. On a lightly floured plastic sheet, roll plain dough into rectangle 16”x9”. Roll chocolate dough of same size. Place on top, and roll 1/8”thick. Roll up tightly.